Rübli box cake with chocolate frosting

Name: Rübli box cake with chocolate frosting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 14
Ingredients: 175 g Carrots; 125 g lactose-free margarine; 120 g Sugar; 1 package Vanillin sugar; 100 g lactose-free yoghurt; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 20 g flaked almonds; 2 packs (175 g each) lactose-free cream cheese double cream; 20 g Cocoa powder; 50 g Icing sugar; 7-10 Tbsp lactose-free margarine and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 14

175 g Carrots
125 g lactose-free margarine
120 g Sugar
1 package Vanillin sugar
100 g lactose-free yoghurt
1 pinch Salt
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
20 g flaked almonds
2 packs (175 g each) lactose-free cream cheese double cream
20 g Cocoa powder
50 g Icing sugar
7-10 Tbsp lactose-free margarine and flour
7-10 Tbsp Aluminium foil

Directions

1
Peel and coarsely grate the carrots. Cream margarine, sugar, vanilla sugar, yoghurt and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the egg-sugar mixture. Stir in grated carrot
2
Grease a box mould (10 x 20 cm) and dust with flour. Pour in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. Cover with foil after about 45 minutes. Let the cake cool down in the tin for about 20 minutes. Remove from the mould and let it cool down on a cake rack
3
Meanwhile roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Mix cream cheese, cocoa and icing sugar with the whisk of the hand mixer until creamy and spread on the cake in waves. Sprinkle almond flakes over it
4
waiting time approx. 1 1/2 hours