Rübli cake

Name: Rübli cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 300 g Carrots; 75 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 125 ml Orange juice; 7-10 Tbsp grated peel of 1 untreated orange; 75 g Flour; 250 g ground hazelnuts; 100 g chopped hazelnuts; 2 TEASPOONS Baking Powder; 200 g Marzipan raw mass; 300 g Icing sugar; 7-10 Tbsp red and yellow food colouring; 18 Pistachio kernels; 25 g Orange marmalade; 1 Protein (size M); 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

300 g Carrots
75 g Butter or margarine
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
125 ml Orange juice
7-10 Tbsp grated peel of 1 untreated orange
75 g Flour
250 g ground hazelnuts
100 g chopped hazelnuts
2 TEASPOONS Baking Powder
200 g Marzipan raw mass
300 g Icing sugar
7-10 Tbsp red and yellow food colouring
18 Pistachio kernels
25 g Orange marmalade
1 Protein (size M)
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Peel, wash and finely grate the carrots. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in 25 ml orange juice and orange peel (up to 1 teaspoon for decoration). Mix flour, nuts and baking powder. Stir into the fat-egg mixture in portions.
2
Add carrots and fold in. Pour into a greased springform pan (26 cm Ø), smooth down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove from the oven, place on a cake rack and remove from the edge of the springform pan. Immediately sprinkle with 100 ml orange juice and let cool off. In the meantime knead marzipan and 50 g icing sugar. Colour orange with food colouring. Form 18 carrots from it, press grooves into the carrots with the back of a knife. Press pistachios as green into the top. Remove the cake from the tin and place it on a cake plate. Spread with orange marmalade. Stir 250 g icing sugar, egg white and possibly 1/2-1 tbsp water until smooth. Spread evenly on the cake, let it rise a little.
3
Form 18 carrots from it, press grooves into the carrots with the back of a knife. Press pistachios as green into the top. Remove the cake from the tin and place it on a cake plate. Spread with orange marmalade. Stir 250 g icing sugar, egg white and possibly 1/2-1 tbsp water until smooth. Spread evenly on the cake, let it rise a little. Spread the carrots on top and leave to dry. Decorate with orange peel and lemon balm
4
waiting time approx. 4 hours