Rübli chocolate cake

Name: Rübli chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 250 g Carrots; 200 g Courgette; 12 TABLESPOONS Lemon juice; 100 g white chocolate; 250 g Butter; 400 g Sugar; 1 pinch Salt; 8 Eggs (size M); 400 g Flour; 1 package Baking Powder; 100 g crushed almonds; 500 g Mascarpone; 400 g Double cream cream cheese; 1 package Vanillin sugar; 7-10 Tbsp caramelized almonds; 7-10 Tbsp colourful sugar mixture to decorate; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

250 g Carrots
200 g Courgette
12 TABLESPOONS Lemon juice
100 g white chocolate
250 g Butter
400 g Sugar
1 pinch Salt
8 Eggs (size M)
400 g Flour
1 package Baking Powder
100 g crushed almonds
500 g Mascarpone
400 g Double cream cream cheese
1 package Vanillin sugar
7-10 Tbsp caramelized almonds
7-10 Tbsp colourful sugar mixture to decorate
7-10 Tbsp Grease

Directions

1
Peel carrots. Wash the carrots and zucchini, grate finely, sprinkle with 4 tablespoons of lemon juice and set aside. Grate chocolate finely. For the dough mix butter, 250 g sugar and salt with the whisk of the hand mixer until creamy. Stir the eggs one after the other into the fat-sugar mixture. Mix carrots, zucchini, chocolate, flour, baking powder and ground almonds, stir in.
2
Grease a fat pan of the oven (32 x 39 cm) and spread the dough on it, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Let it cool down. Mix mascarpone, cream cheese, 150 g sugar, vanillin sugar and 8 tablespoons lemon juice, spread on the base, refrigerate for about 1 hour. Cut into pieces and decorate with caramelized almonds. Serve sprinkled with the sugar mixture