Juicy Rübli cake
easy
75 mins
75 mins
Ingredients
- 200 g Carrots
- 4 Eggs (size M)
- 1 pinch Salt
- 100 g Sugar
- 250 g crushed almonds
- 50 g Flour
- 1 package Baking Powder
- 250 g + 1-2 tablespoons icing sugar
- 5-6 Tbsp Lemon juice
- 30-50 g Marzipan raw mass
- 7-10 Tbsp a few drops of green food colouring
- 7-10 Tbsp Fat and ground almonds
- 1 Freezer bag
- 7-10 Tbsp green ribbon
Directions
- 1
Peel, wash and finely grate the carrots. Separate eggs. Beat egg whites, salt and 2 tablespoons of water until very stiff. Add sugar, continue beating until the sugar is dissolved. Stir in egg yolks.
- 2
Mix almonds, flour, baking powder and carrots and fold into the egg mixture. Grease a rabbit baking tin (31 cm long; 1.25 litres capacity) and sprinkle with ground almonds. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes, then carefully turn out of the tin and allow to cool. Stir 250 g icing sugar and lemon juice until smooth. Cover the rabbit completely with this mixture. Leave a little icing, mix with some icing sugar to make it more viscous. Fill into a freezer bag and cut off a small corner. Trace the contours of the rabbit. Colour the marzipan green with food colouring, roll it out and cut out flowers.
- 3
Leave a little icing, mix with some icing sugar to make it more viscous. Fill into a freezer bag and cut off a small corner. Trace the contours of the rabbit. Colour the marzipan green with food colouring, roll it out and cut out flowers. Decorate rabbits with marzipan flowers. Spray the centre of the flowers in the middle of icing sugar. Decorate rabbits with a green bow around the neck
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
200 kcal
24 g
10 g
5 g
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