Rüblikuchen
easy
90 mins
90 mins
Ingredients
- 300 g Carrots
- 7-10 Tbsp Juice of 2 lemons
- 250 g Butter or margarine
- 400 g Sugar
- 2 packages Vanillin sugar
- 8 Eggs (size M)
- 400 g Flour
- 1 package Baking Powder
- 100 g crushed almonds
- 500 g Low-fat curd
- 400 g Double cream cream cheese
- 150 g Marzipan raw mass
- 50 g Icing sugar
- 7-10 Tbsp yellow, red and green sugar writing
- 40 g ground pistachio kernels
- 100 g coated sugar eggs
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and finely grate the carrots and sprinkle with the juice of 1 lemon. Cream fat, 250 g sugar and 1 sachet of vanilla sugar. Stir the eggs one after the other into the sugar mixture. Mix flour, baking powder and almonds, stir in. Fold in grated carrots.
- 2
Grease the fat pan of the oven (30 x 40 cm). Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let them cool down. Stir curd cheese, cream cheese, 150 g sugar, 1 packet vanilla sugar and juice of 1 lemon until smooth. Spread the cream on the base. Cut the cake into pieces. Knead marzipan with icing sugar, roll out. Cut out tulips and paint them with sugar writing.
- 3
Stir curd cheese, cream cheese, 150 g sugar, 1 packet vanilla sugar and juice of 1 lemon until smooth. Spread the cream on the base. Cut the cake into pieces. Knead marzipan with icing sugar, roll out. Cut out tulips and paint them with sugar writing. Decorate cake pieces with marzipan tulips, pistachios and sugar eggs
Nutrition Facts
370 kcal
35 g
21 g
10 g
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