Rübli marble cake (diabetics)

Ingredients

Directions

1. 1

   Peel, clean, wash and roughly grate the carrots. Cream fat, diabetic sweetness and salt for about 10 minutes. Stir in eggs one by one. Add crème fraîche and mix. Mix flour and baking powder and stir in briefly. Mix carrots and hazelnuts. Grease a ring cake tin (2 litres capacity) well. Fill in half of the dough. Mix the remaining dough with the carrot-hazelnut mixture. Spread the carrot dough on the light-coloured dough and marble with a fork. Bake the cake in a 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. Let cool off. In the meantime, roughly chop the chocolate. Melt with the coconut oil on a hot water bath. Spread the icing on the cake. Sprinkle the cake with chopped hazelnuts and let it dry

2. 2

   You can exchange these ingredients:

3. 3

   Use 200 g sugar instead of the diabetic sweetness. For the icing you can use a bag of ready hazelnut icing (100 g)