Rüblikuchen

Name: Rüblikuchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 350 g Carrots; 3 TABLESPOONS Lemon juice; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 250 g Flour; 1 package Baking Powder; 250 g ground almonds without skin; 200 g Marzipan raw mass; 3 TABLESPOONS Icing sugar; 7-10 Tbsp green, red and yellow food colouring; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

With this simple recipe, you can make a juicy turnip cake in no time at all, which will delight you and your guests.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

350 g Carrots
3 TABLESPOONS Lemon juice
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
250 g Flour
1 package Baking Powder
250 g ground almonds without skin
200 g Marzipan raw mass
3 TABLESPOONS Icing sugar
7-10 Tbsp green, red and yellow food colouring
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 almonds and stir into the egg-sugar mixture. Fold in grated carrots.
2
Grease a springform pan (26 cm Ø) 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 approx. 45 minutes (convection oven 55 minutes). Let cool on a cake rack.
3
Knead the marzipan with 2 tablespoons icing sugar. Remove a small part and colour green. Colour the rest of the marzipan orange. Form about 16 carrots from the marzipan, lightly nick the surface with a knife. Form green marzipan in portions to a thin strand. Moisten the carrot lightly with water and, once the cord has been folded over, set it as "leaf green".
4
Remove the cake from the mould and dust with 1 tablespoon of icing sugar. Decorate with marzipan carrots.