Cherry Rübli cake

Name: Cherry Rübli cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Carrots; 12 Eggs; 7-10 Tbsp Salt; 350 g Sugar; 75 g Cornstarch; 1 TEASPOON Baking Powder; 200 g ground almonds; without skin; 9 sheets Gelatine; 7-10 Tbsp grated peel + juice of 1 organic lemon; 1 glass (720 ml) Cherries; 500 g Whipped cream; 200 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 7-10 Tbsp red + yellow food colouring; 10 pistachio kernels + 1-2 tablespoons chopped pistachio kernels; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Carrots
12 Eggs
7-10 Tbsp Salt
350 g Sugar
75 g Cornstarch
1 TEASPOON Baking Powder
200 g ground almonds; without skin
9 sheets Gelatine
7-10 Tbsp grated peel + juice of 1 organic lemon
1 glass (720 ml) Cherries
500 g Whipped cream
200 g Marzipan raw mass
2 TABLESPOONS Icing sugar
7-10 Tbsp red + yellow food colouring
10 pistachio kernels + 1-2 tablespoons chopped pistachio kernels
baking paper

Directions

1
Peel, wash, finely grate and squeeze the carrots. Separate 6 eggs. Beat the egg white until stiff, add 1 pinch of salt and 200 g sugar. Add egg yolks one after the other and fold in. Mix starch, baking powder and almonds. Fold into the egg foam together with the carrots. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Let it cool down on a cake rack
2
Soak gelatine in cold water. Separate 6 eggs, chill the egg white. Whisk egg yolks and 150 g sugar over a warm water bath until thick and creamy. Stir in lemon peel and lemon juice. Squeeze out the gelatine, dissolve carefully in the hot egg cream. Stir about 3 tbsp. of the egg yolk cream into the gelatine, then stir everything into the rest of the cream. Leave to cool
3
Drain the cherries well. Remove the base from the pan and remove the baking paper. Cut the base twice crosswise. Place a cake ring around the lower cake base. Beat the egg white with 1 pinch of salt until stiff. Whip 300 g cream until stiff. Fold the cream first, then the egg white carefully into the egg yolk cream
4
Pour a little cream on the bottom and spread. Spread about half of the cherries on top. Spread a little cream on top and smooth it down. Place the middle base on top. Spread a little more cream on top and smooth it down. Spread the rest of the cherries on top, spread a little cream on top and smooth it down. Place the top layer on top. Spread the rest of the cream on top and spread loosely. Chill for at least 3 hours.
5
In the meantime, knead the marzipan and 3 tbsp. icing sugar, colour orange with food colouring. Cut 10 pistachio kernels into sticks. Form 20 carrots out of the marzipan, put 2 pistachio sticks in each as "carrot green". Remove the cake from the cake ring. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout. Spray "nests" onto the cake. Decorate with marzipan carrots and sprinkle with chopped pistachios
6
waiting time approx. 4 hours