Rübli cake

Name: Rübli cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 300 g Carrots; 7-10 Tbsp Juice of 2 lemons; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 8 Eggs (size M); 400 g Flour; 1 package Baking Powder; 100 g ground hazelnuts; 400 g Double cream cream cheese; 175 g Icing sugar; 250 g Marzipan raw mass; 7-10 Tbsp red, yellow and green food colouring; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

300 g Carrots
7-10 Tbsp Juice of 2 lemons
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
8 Eggs (size M)
400 g Flour
1 package Baking Powder
100 g ground hazelnuts
400 g Double cream cream cheese
175 g Icing sugar
250 g Marzipan raw mass
7-10 Tbsp red, yellow and green food colouring
7-10 Tbsp Grease

Directions

1
Peel, wash and finely grate the carrots and sprinkle with the juice of 1 lemon. Cream fat, sugar and vanilla sugar. Stir in the eggs one after the other. Mix flour, baking powder and nuts, stir in. Fold in grated carrot.
2
Grease the fat pan of the oven (approx. 32 x 39 cm). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let them cool down. Stir cream cheese, 150 g icing sugar and juice of 1 lemon until smooth. Spread cream on the base. Put in a cool place. Knead the marzipan and 25 g icing sugar. Colour 2/3 of the marzipan orange with red and yellow food colouring. Knead the remaining marzipan with green food colouring.
3
Put in a cool place. Knead the marzipan and 25 g icing sugar. Colour 2/3 of the marzipan orange with red and yellow food colouring. Knead the remaining marzipan with green food colouring. Form approx. 24 carrots from the orange-coloured marzipan. Decorate with green marzipan. Cut the cake into pieces and decorate with the marzipan carrots
4
Waiting time approx. 1 hour