Rübli marble cake

Name: Rübli marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 280 g Carrots; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 125 g Fresh cream; 425 g Flour; 1 package Baking Powder; 100 g ground hazelnuts; 1 package (100 g) Hazelnut cake glaze; 7-10 Tbsp chopped and whole hazelnuts; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

280 g Carrots
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
125 g Fresh cream
425 g Flour
1 package Baking Powder
100 g ground hazelnuts
1 package (100 g) Hazelnut cake glaze
7-10 Tbsp chopped and whole hazelnuts
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel, clean, wash and roughly grate the carrots. Cream fat, sugar, salt and vanillin sugar for about 10 minutes. Stir in eggs one at a time. Add crème fraîche and mix. Mix flour and baking powder and stir in briefly.
2
Mix carrots and hazelnuts. Grease a ring cake tin (2 litres capacity) and dust with breadcrumbs. Fill in half of the dough. Mix the remaining dough with the carrot-hazelnut mixture.
3
Spread the carrot dough on the light-coloured dough and marble with a fork. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove, let cool for 5 minutes and turn out onto a kitchen grid.
4
Let it cool down. Place the glaze bag in hot water for about 10 minutes. Cut the bag open and spread it on the cake. Sprinkle the cake with chopped and whole hazelnuts.