Rübli cake with lemon cream

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 300 g Carrots
  • 3 TABLESPOONS Lemon juice
  • 200 g soft butter or margarine
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 200 g Flour
  • 1 package Baking Powder
  • 200 g ground almonds without skin
  • 150 g Strawberry Jam
  • 8 sheets Gelatine
  • 300 g Schmand
  • 250 g Low-fat curd
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 600 g Whipped cream
  • 75 g Hazelnut brittle
  • 75 g Marzipan raw mass
  • 35 g Icing sugar
  • 7-10 Tbsp Viennese almonds
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel, wash and finely grate the carrots. Sprinkle with lemon juice. Cream fat, 200 g sugar, vanillin sugar and salt. Stir in eggs one after the other. Mix flour, baking powder and almonds and stir into the egg-sugar mixture. Fold in grated carrots. Grease a springform pan (26 cm Ø) and dust with flour.

  2. 2

    Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Let cool down on a cake rack. Divide the base into three horizontal thirds. Place the bottom cake layer on a cake plate and enclose with a cake ring or springform pan rim. Spread the cake base with jam. Soak gelatine in cold water. Whip ##shmand##, ##quark## and 100 g sugar with the whisk of the hand mixer for 2-3 minutes, stir in lemon juice and zest. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of sour cream mixture, then stir into the remaining mixture. As soon as the mixture begins to gel, whip ##cream## until stiff and fold in. Spread approx. 1/3 of the cream on the lower cake base, place the middle cake base on top and press down. Spread about half of the remaining cream on top, place the top cake layer on top and press down slightly.

  3. 3

    Whip ##shmand##, ##quark## and 100 g sugar with the whisk of the hand mixer for 2-3 minutes, stir in lemon juice and zest. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of sour cream mixture, then stir into the remaining mixture. As soon as the mixture begins to gel, whip ##cream## until stiff and fold in. Spread approx. 1/3 of the cream on the lower cake base, place the middle cake base on top and press down. Spread about half of the remaining cream on top, place the top cake layer on top and press down slightly. Remove the cake ring (if the mixture is too soft, put the ring back around the cake and chill for 15-20 minutes, then remove the ring with a knife). Spread the rest of the cream on the cake and the edge. Press the brittle to the edge until it is about 3 tsp. Chill the cake for 3-4 hours. Knead ##marzipan## and icing sugar, form 6 small rabbits. Place 2 pieces of hazelnut brittle as eyes in each rabbit. Before serving, decorate the cake with Viennese almonds and marzipan bunnies and sprinkle with the rest of the brittle

  4. 4

    Remove the cake ring (if the mixture is too soft, put the ring back around the cake and chill for 15-20 minutes, then remove the ring with a knife). Spread the rest of the cream on the cake and the edge. Press the brittle to the edge until it is about 3 tsp. Chill the cake for 3-4 hours. Knead ##marzipan## and icing sugar, form 6 small rabbits. Place 2 pieces of hazelnut brittle as eyes in each rabbit. Before serving, decorate the cake with Viennese almonds and marzipan bunnies and sprinkle with the rest of the brittle

  5. 5

    waiting time approx. 5 1/4 hours

Nutrition Facts

KCAL
570 kcal
CARBS
46 g
FATS
38 g
PROTEINS
11 g