Rübli cake with pistachio kernels
easy
75 mins
75 mins
Ingredients
- 300 g Carrots
- 7-10 Tbsp Juice of 2 lemons
- 250 g Butter or margarine
- 250 g Sugar
- 1 package Vanillin sugar
- 8 Eggs (size M)
- 400 g Flour
- 1 package Baking Powder
- 100 g ground hazelnuts
- 400 g Double cream cream cheese
- 175 g Icing sugar
- 250 g Marzipan raw mass
- 25 g ground pistachio kernels
- 7-10 Tbsp red, yellow and green food colouring
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and finely grate the carrots and sprinkle with the juice of 1 lemon. Cream fat, sugar and vanilla sugar. Stir in the eggs one after the other. Mix flour, baking powder and nuts, stir in. Fold in grated carrot. Grease the fat pan of the oven (approx. 32 x 39 cm).
- 2
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 30-40 minutes. Let them cool down. Stir cream cheese, 150 g icing sugar and juice of 1 lemon until smooth. Spread cream on the base. Put in a cool place. Knead the marzipan and 25 g icing sugar. Colour 2/3 of the marzipan orange with red and yellow food colouring. Knead the remaining marzipan with green food colouring. Form approx. 24 carrots from the orange marzipan. Decorate with green marzipan.
- 3
Put in a cool place. Knead the marzipan and 25 g icing sugar. Colour 2/3 of the marzipan orange with red and yellow food colouring. Knead the remaining marzipan with green food colouring. Form approx. 24 carrots from the orange marzipan. Decorate with green marzipan. Cut the cake into pieces and decorate with the marzipan carrots. Sprinkle with pistachios
- 4
Waiting time approx. 1 hour
Nutrition Facts
380 kcal
35 g
23 g
8 g
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