Rübli cake

Name: Rübli cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 200 g Carrots; 50 g Walnut halves; 4 Eggs (size M); 1 pinch Salt; 150 g Sugar; 200 g crushed almonds; 50 g Flour; 1 package Baking Powder; 200 g Mascarpone; 100 g Low-fat curd; 2 packages Vanillin sugar; 5 TABLESPOONS Orange juice; 7-10 Tbsp Marzipan, food colouring, almond kernels and pistachios

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

200 g Carrots
50 g Walnut halves
4 Eggs (size M)
1 pinch Salt
150 g Sugar
200 g crushed almonds
50 g Flour
1 package Baking Powder
200 g Mascarpone
100 g Low-fat curd
2 packages Vanillin sugar
5 TABLESPOONS Orange juice
7-10 Tbsp Marzipan, food colouring, almond kernels and pistachios

Directions

1
Peel, wash and finely grate the carrots. Finely grind the walnuts. Separate eggs. Beat egg whites, salt and 2 tablespoons of water until very stiff, add 100 g sugar. Stir in egg yolk. Mix almonds, walnuts, flour, baking powder and carrots and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Then let it cool down a little and remove from the mould. For the cream, mix mascarpone, quark, 50 g sugar, vanillin sugar and orange juice. Spread loosely on the cold base. Decorate as you like with self-formed marzipan carrots, small flowers made of almond kernels and pistachios