*  Exported from  MasterCook  *
                      ZUCCHINI-KUCHEN (ZUCCHINI CAKE)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10 1/2   oz           Small zucchini (300 g)
    1       c            Less 2 Tbsp sugar (200 g)
    4                    Egg yolks
                         Juice and grated peel of one
    1       d            Salt
    2       tb           Rum
    3 1/2   oz           Flaked coconut (100 g)
    3 1/2   oz           Candied fruit (100 g)
                         -[candied cherries, per the
                         Illustration.  Do not use
                         -fruitcake mix, as
                         The flavor would be
                         -different.  K.B.]
      3/4   c            Plus 2 Tbsp flour (100 g)
    1       t            Baking powder
    4                    Egg whites, chilled
                         Shortening for greasing cake
    7       oz           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
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