Rübli – Cake

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 240 g almond (s), round
  • 300 g carrot (s)
  • 100 g butter
  • 6 egg (s)
  • Lemon peel, untreated, grated
  • 225 grams sugar
  • 1 pinch (s) salt
  • 0.5 teaspoon ½ cinnamon
  • 60 g flour
  • Fat for the shape
  • Flour for the mold
  • jam
  • almond flakes
  • 250 g powdered suar
  • some lemon juice for the topping
  • Pistachios, chopped
Rübli – Cake
Rübli – Cake

Instructions

  1. Toast the ground almonds in a pan without fat. Peel, wash and grate the carrots. Melt the butter. Separate the eggs.
  2. Whip the egg yolks, 100 g sugar, lemon zest, 1 pinch of salt and cinnamon until creamy. Fold in the grated carrots, flour and nuts. Beat the egg whites until stiff, pour in 125 g of sugar. Fold the egg whites into the dough and finally stir in the butter. The dough is very runny, so don`t be surprised.
  3. Preheat the oven to 175 ° C. Put the dough in a greased, flour-dusted springform pan and smooth it out. Bake the dough for approx. 45 - 50 minutes.
  4. Toast the almond flakes in a pan until they are golden brown. Heat the jam, strain it through a sieve and brush the edge of the cake with it. Place the almond flakes on the edge.
  5. Mix 250 g of powdered sugar with juice and spread on top of the cake. Sprinkle with flaked almonds and pistachios.

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