Rübli sheet cake

Name: Rübli sheet cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 450 g Carrots; 3 TABLESPOONS Lemon juice; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 300 g Flour; 1 package Baking Powder; 200 g ground almonds without skin; 100 g Almond slivers; 250 g Dark chocolate coating; 20 g Coconut oil; 7-10 Tbsp Cocoa and icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

450 g Carrots
3 TABLESPOONS Lemon juice
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
8 Eggs (size M)
300 g Flour
1 package Baking Powder
200 g ground almonds without skin
100 g Almond slivers
250 g Dark chocolate coating
20 g Coconut oil
7-10 Tbsp Cocoa and icing sugar
7-10 Tbsp Fat and flour

Directions

1
Clean, peel, wash and finely grate the carrots. Sprinkle with lemon juice. Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, baking powder and ground almonds and stir into the egg-sugar mixture.
2
Fold in grated carrots and almond slivers. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove and let cool on a cake rack. Coarsely chop the chocolate coating. Melt with coconut oil on a warm water bath. Pour the chocolate coating onto the cake and spread it. Let it dry in a cool place.
3
Coarsely chop the chocolate coating. Melt with coconut oil on a warm water bath. Pour the chocolate coating onto the cake and spread it. Let it dry in a cool place. Cut the cake into pieces. Use two templates in egg shape to dust cocoa and icing sugar eggs on the cake