Rübli cream slices

Name: Rübli cream slices
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 250 g Carrots; 1 untreated lemon; 50 g dried apricots; 200 g Pecans; 50 g Flour; 2 TEASPOONS Baking Powder; 6 Eggs (size M); 160 g Sugar; 7-10 Tbsp Grease; 160 g Butter; 240 g Icing sugar; 2 packages Vanillin sugar; 400 g Double cream cream cheese

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 1

250 g Carrots
1 untreated lemon
50 g dried apricots
200 g Pecans
50 g Flour
2 TEASPOONS Baking Powder
6 Eggs (size M)
160 g Sugar
7-10 Tbsp Grease
160 g Butter
240 g Icing sugar
2 packages Vanillin sugar
400 g Double cream cream cheese

Directions

1
Peel, wash and grate carrots. Wash lemon, grate peel, squeeze juice. Cut the apricots into small cubes. Mix carrots, lemon juice and peel and apricots. Grind nuts finely.
2
Mix flour, baking powder and nuts. Separate the eggs. Beat egg whites until stiff. Let sugar trickle in. Fold in egg yolks one after the other. Carefully fold in carrot and flour mixture. Spread the dough on a greased baking tray (32x37 cm). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes, let cool down. It is best to divide the cake into 2 plates and place them on suitable trays. For the icing, beat butter in flakes, icing sugar and vanillin sugar until frothy.
3
Spread the dough on a greased baking tray (32x37 cm). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes, let cool down. It is best to divide the cake into 2 plates and place them on suitable trays. For the icing, beat butter in flakes, icing sugar and vanillin sugar until frothy. Add cream cheese, continue beating until creamy. Spread evenly on the cake and chill for approx. 30 minutes. Before serving, carefully cut into about 30 small squares