Rübli cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 250 g Carrots
  • 2 Lemons
  • 50 g Butter
  • 3 Eggs (size M)
  • 100 g Sugar
  • 125 g crushed almonds
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 50 g Cornstarch
  • 100 g Marzipan raw mass
  • 350 g + 4 teaspoons icing sugar
  • 7-10 Tbsp red, yellow and green food colouring
  • 3 sheets Gelatine
  • 650 g Double cream cream cheese
  • 250 g Whipped cream
  • 1-2 TABLESPOONS crushed pistachio kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    Peel, wash and finely grate the carrots. Wash untreated lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze it. Melt butter. Separate the eggs. Mix the egg yolks and sugar with the whisk of the hand mixer until light yellow and creamy (approx. 10 minutes). Stir in carrots. Mix almonds, flour, lemon peel, baking powder and starch.

  2. 2

    Beat the egg whites until stiff, adding 50 g icing sugar. Alternately fold in the beaten egg whites and nut-flour mixture. Finally fold in the butter. Pour the dough into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the edge and let it cool down. Knead approx. 80 g marzipan and 3 teaspoons of icing sugar and colour orange with red and yellow food colouring. Form 12 carrots from the marzipan and press a small hole on the blunt end. Knead 20 g marzipan and 1 teaspoon icing sugar and colour green with food colouring. Form 12 carrot greens from the green marzipan and stick them to the carrot ends. Soak the gelatine in cold water. Mix 300 g cream cheese, 150 g icing sugar and lemon juice. Whip 150 g cream until stiff. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of fish cheese, then stir back into the cream cheese. Fold in the cream. Cut the beetroot cake in half horizontally.

  3. 3

    Form 12 carrot greens from the green marzipan and stick them to the carrot ends. Soak the gelatine in cold water. Mix 300 g cream cheese, 150 g icing sugar and lemon juice. Whip 150 g cream until stiff. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of fish cheese, then stir back into the cream cheese. Fold in the cream. Cut the beetroot cake in half horizontally. Place a cake ring around the bottom half. Spread the cream on the cake base and cover with the upper cake base. Put the cake in a cool place for about 4 hours. Halve 1 lemon and squeeze it. Mix 350 g cream cheese, 150 g icing sugar and lemon juice. Whip 100 g cream until stiff and fold in. Remove the cake from the cake ring and spread cream cheese cream all around the cake using a pallet. Cover cake with marzipan carrots and sprinkle with pistachios

  4. 4

    Place a cake ring around the bottom half. Spread the cream on the cake base and cover with the upper cake base. Put the cake in a cool place for about 4 hours. Halve 1 lemon and squeeze it. Mix 350 g cream cheese, 150 g icing sugar and lemon juice. Whip 100 g cream until stiff and fold in. Remove the cake from the cake ring and spread cream cheese cream all around the cake using a pallet. Cover cake with marzipan carrots and sprinkle with pistachios

  5. 5

    4 1/2 hours waiting time

Nutrition Facts

KCAL
440 kcal
CARBS
42 g
FATS
27 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCakeEaster