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
Print Recipe
Pin Recipe Instructions
- Toast the ground almonds in a pan without fat. Peel, wash and grate the carrots. Melt the butter. Separate the eggs.
- 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.
- 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.
- 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.
- 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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