Rübli cherry cake
- 200 g Carrots
- 12 Eggs (Gr. M)
- salt
- 200 g + 150 g sugar
- 75 g starch
- 1 deleted TL baking powder
- 200 g finely ground almonds (without or with skin)
- 1 glass (720 ml) cherries
- 300 g + 100–150 g whipped cream
- 9 sheet white gelatine
- grated zest and approx. 5 tablespoons of juice from 1 organic lemon
- 20 Marzipan carrots to decorate
- 1–2 tbsp chopped pistachio n
- baking paper
90 minutes
easy
- 1.
- Line a springform pan (26 cm Ø; approx. 8 cm high) on the bottom with baking paper. Peel, wash and finely grate the carrots. Squeeze out with your hands and then loosen up.
- 2.
- Separate 6 eggs. Beat 6 egg whites and 1 pinch of salt until stiff, pour in 200 g of sugar. Fold in 6 egg yolks one after the other. Sieve the starch and baking powder and mix with the almonds. Fold into the egg foam mixture with the carrots.
- 3.
- Swipe into the shape. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 35 minutes. Allow to cool in the mold.
- 4.
- Drain the cherries. Cut the cake base twice horizontally. Close a cake ring around the bottom.
- 5.
- Separate 6 eggs. Beat 6 egg whites and 1 pinch of salt until stiff. Whip 300 g cream until stiff. Soak gelatine in cold water. Beat 6 egg yolks and 150 g sugar with the whisk of the hand mixer in the hot (but not boiling!) Water bath for about 6 minutes until thick and creamy, remove from the water bath.
- 6.
- Stir in lemon zest and juice. Squeeze out the gelatine and dissolve in the hot egg yolk cream while stirring. Fold the cream immediately, then the egg whites under the cream.
- 7.
- Spread 1⁄6 of the cream on the lower base. Spread half of the cherries on top. Spread with 1⁄6 of the cream. Place the middle base on top and coat with 1⁄6 of the cream. Spread the rest of the cherries on top and brush with 1⁄6 of the cream.
- 8.
- Cover with the upper floor. Brush loosely with the rest of the cream. Min. Chill for 3 hours.
- 9.
- Whip 100–150 g cream until stiff, fill into a piping bag with a medium-sized star nozzle. Spray nests on the cake. Decorate the cake with marzipan carrots and pistachios.
1 piece approx:
- 430 kcal
- 11 g protein
- 24 g fat
- 39 g carbohydrates
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