Rübli cherry cake

Name: Rübli cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Carrots; 12 Eggs (Gr. M); 7-10 Tbsp Salt; 200 g + 150 g sugar; 75 g Cornstarch; 1 coated Tsp Baking Powder; 200 g finely ground almonds (without or with skin); 1 glass (720 ml) Cherries; 300 g + 100-150 g whipped cream; 9 sheets white gelatine; 7-10 Tbsp grated peel and approx. 5 tablespoons juice of 1 organic lemon; 20 Marzipan carrots to decorate; 1-2 TABLESPOONS crushed pistachios; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Carrots
12 Eggs (Gr. M)
7-10 Tbsp Salt
200 g + 150 g sugar
75 g Cornstarch
1 coated Tsp Baking Powder
200 g finely ground almonds (without or with skin)
1 glass (720 ml) Cherries
300 g + 100-150 g whipped cream
9 sheets white gelatine
7-10 Tbsp grated peel and approx. 5 tablespoons juice of 1 organic lemon
20 Marzipan carrots to decorate
1-2 TABLESPOONS crushed pistachios
baking paper

Directions

1
Line a springform pan (26 cm Ø; approx. 8 cm high) at the bottom with baking paper. Peel, wash and finely grate the carrots. Squeeze them with your hands and then loosen them up.
2
Separate 6 eggs. Beat 6 egg whites and 1 pinch of salt until stiff, add 200 g sugar. Fold in 6 egg yolks one after the other. Sift the starch and baking powder and mix with the almonds. Add the carrots to the egg foam.
3
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 35 minutes. Leave to cool in the mould.
4
Drain the cherries. Cut the cake base twice horizontally. Close a cake ring around the lower cake base.
5
Separate 6 eggs. Beat 6 egg whites and 1 pinch of salt until stiff. Whip 300 g cream until stiff. Soak gelatine in cold water. Whisk 6 egg yolks and 150 g sugar with the whisk of the hand mixer in a hot (but not boiling!) water bath for about 6 minutes until thick and creamy, remove from water bath.
6
Stir in lemon peel and lemon juice. Squeeze the gelatine, dissolve in the hot egg yolk cream while stirring. Immediately fold cream, then egg whites into the cream.
7
1⁄6 Spread the cream on the lower base. Spread half the cherries on top. Spread with 1⁄6 cream. Place the middle cake base on top and spread 1⁄6 cream on top. Spread the remaining cherries on top and spread 1⁄6 cream on top.
8
Cover with upper floor. Spread the rest of the cream loosely. Chill for at least 3 hours.
9
Whip 100-150 g cream until stiff, fill into a piping bag with a medium-sized star-shaped spout. Spray nests on the cake. Decorate the cake with marzipan carrots and pistachios.