Apple Rübli Torte

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash, clean and finely grate the carrots. Squeeze well in a kitchen towel. Separate the eggs. Cream egg yolk, 150 g sugar and lemon peel. Add kirsch, lemon and orange juice. Then stir in flour, almonds and carrots. Beat the egg whites until stiff and add the remaining sugar.

2. 2

   First stir half of the beaten egg white into the dough, then fold in the rest loosely. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-50 minutes. If necessary, cover with parchment paper for the last 10 minutes. Let the carrot cake rest in the pan for a short time, then remove from the pan and let it cool down. For the apple compote, wash the apples, cut a quarter out of one apple and set aside (preferably in lemon juice). Peel the remaining apples, cut them into quarters and remove the seeds. Cut the apple quarters into thin slices. Boil up with apple juice, thinly cut lemon peel and lemon juice, sugar and raisins. Stir cornflour with a little water until smooth, bind the fruit juice with it, bring to the boil again. Remove lemon peel. Cut the carrot cake once crosswise. Place a cake ring around the bottom, fill in compote and smooth it down. Cover with the second cake base, refrigerate for about 1 hour.

3. 3

   Boil up with apple juice, thinly cut lemon peel and lemon juice, sugar and raisins. Stir cornflour with a little water until smooth, bind the fruit juice with it, bring to the boil again. Remove lemon peel. Cut the carrot cake once crosswise. Place a cake ring around the bottom, fill in compote and smooth it down. Cover with the second cake base, refrigerate for about 1 hour. Whip the cream until stiff. Loosen the cake rim. Spread 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with 12 tuffs. Cut small slices from the remaining apple quarter. Place in the cream tuff. Chop the pistachios finely and sprinkle the inner circle with them. Makes about 16 pieces

4. 4

   Loosen the cake rim. Spread 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with 12 tuffs. Cut small slices from the remaining apple quarter. Place in the cream tuff. Chop the pistachios finely and sprinkle the inner circle with them. Makes about 16 pieces

5. 5

   Dishes: Eschenbach