Rübli cake

Name: Rübli cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 240 g ground hazelnuts; 300 g Carrots; 90 g Butter; 6 Eggs (size M); 230 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 1/2 TEASPOON Cinnamon; 60 g Flour; 50 g flaked almonds; 2 TABLESPOONS Apricot Jam; 250 g + some icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp yellow and red food colouring; 7-10 Tbsp Fat and flour; 1 small freezer bag; 7-10 Tbsp wooden sticks

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

240 g ground hazelnuts
300 g Carrots
90 g Butter
6 Eggs (size M)
230 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
1/2 TEASPOON Cinnamon
60 g Flour
50 g flaked almonds
2 TABLESPOONS Apricot Jam
250 g + some icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp yellow and red food colouring
7-10 Tbsp Fat and flour
1 small freezer bag
7-10 Tbsp wooden sticks

Directions

1
Roast the hazelnuts briefly in a pan without fat, take them out. Peel, wash and grate the carrots. Melt butter. Separate eggs. Whip egg yolk and 100 g sugar until thick and creamy. Stir in lemon zest, 1 pinch of salt and cinnamon.
2
Fold in grated carrots. Fold in flour and hazelnuts. Beat the egg whites until stiff, then add 130 g sugar. Fold in first 1/3, then the rest of the egg whites. Finally stir in the liquid butter. Grease a springform pan (22 cm Ø) and dust with flour. 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 45-50 minutes. Remove the cake from the tin and let it cool down. In the meantime, roast the flaked almonds in a pan without fat until golden brown, remove. Heat up the jam and pass it through a sieve. Spread a thin layer of jam on the edge of the cake and place the flaked almonds on the edge.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove the cake from the tin and let it cool down. In the meantime, roast the flaked almonds in a pan without fat until golden brown, remove. Heat up the jam and pass it through a sieve. Spread a thin layer of jam on the edge of the cake and place the flaked almonds on the edge. Pass 250 g icing sugar through a sieve and mix with lemon juice to a thick icing. Take off some of the icing and put it into a freezer bag. Colour the rest of the icing with the food colouring. Brush the surface of the cake with it. Cut off a small corner of the freezer bag and draw stripes over the yellow glaze. Draw a pattern with a wooden stick. Dust lightly with icing sugar
4
Take off some of the icing and put it into a freezer bag. Colour the rest of the icing with the food colouring. Brush the surface of the cake with it. Cut off a small corner of the freezer bag and draw stripes over the yellow glaze. Draw a pattern with a wooden stick. Dust lightly with icing sugar