Recipe - Zucchini-Kuchen (Zucchini Cake)

10 One half ounce Small zucchini (300 g)
1 cup Less 2 Tbsp sugar (200 g)
4 Egg yolks
Juice and grated peel of one
lemon
1 ds Salt
2 tablespoon Rum
3 One half ounce Flaked coconut (100 g)
3 One half ounce Candied fruit (100 g)
[candied cherries, per the
Illustration. Do not use
fruitcake mix, as
The flavor would be
different. K.B.]
Three fourths cup Plus 2 Tbsp flour (100 g)
1 teaspoon Baking powder
4 Egg whites, chilled
Shortening for greasing cake
mold
7 ounce Dark cake glaze (200 g)
[This is a prepackaged

chocolate glaze available in Germany. The glaze from the 'Rehruecken'
recipe should work just fine, or any glaze recipe that produces a hard (not
creamy) chocolate frosting. K.B.] flaked coconut for garnish

Wash and dry zucchini, and trim off ends. Finely grate the unpeeled
vegetables. Spread on a clean dish towel and pat dry. Beat sugar and yolks
until creamy and sugar is dissolved. Add lemon juice, lemon peel, salt,
rum, flaked coconut, and mix well. Cut the candied cherries in half, or
chop into smaller pieces, as desired. Add to mixture. Mix flour and baking
powder and add it as well as the grated zucchini. Beat the chilled egg
whites to stiff peaks and carefully fold into the batter. Pour into well
greased 'Rehruecken' mold [I would also flour it, I think. K.B.]. In a
preheated oven, bake at 350 to 390 degrees F for 40 to 50 minutes.

Let cake cool in pan for 5 to 10 minutes, then carefully invert into a
grate and let cool all the way. Half a day before serving, cover with cake
glaze all around. Let glaze dry. Shortly before serving, dust with flaked
coconut.

From: MEINE FAMILIE UND ICH, 10/86. Dr. Franz Burda, Munich. 1986.
(Translation/Conversion: Karin Brewer) Shared by: Karin Brewer, Cooking
Echo, 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini