But once you taste it, you know your work was worth it 🙂
The recipe is from an old baking book of my mum. It is a variation of “Rüblitorte”, a cake speciality from Switzerland. It consists of a sponge mixture with carrots and hazelnuts. For the recipe, I used rusk bread instead of flour. As a special extra, the cake is filled with marzipan and lemon jelly, coated with chocolate and decorated with marzipan made to look like carrots.
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots – which contain more sugar than any other vegetable besides the sugar beet – were much easier to come by.
As the cake is relatively moist, it can be conserved longer than many other types of cakes. Before eating, let it rest for a day to increase the flavour.
Preparation time: 70 min Baking time: 50 min Total time: 2 hrs
Portion size: 1 springform pan ø 22 cm
for the dough:
- 5 egg yolk
- 5 tablespoons hot water
- 200 g sugar
- 200 g ground hazelnuts
- 10 rusk bread (e.g. Brandt rusk), grated
- 1 sachet baking powder
- 1 juice and peel of an untreated lemon
- 250 g carrots, finely grated
- 5 egg whites
for the filling:
- 5-6 tablespoons lemon jelly
- 250 g marzipan paste
- 150 g icing sugar
- 2 cl rum (can also be omitted)
for the coating:
- 200 g bittersweet chocolate
- 12 – 16 marzipan carrots if desired (available in supermarkets or self-made)
- Grease a springform pan (diameter 22 cm), cover the bottom with baking paper and dust the sides with flour.
- Preheat oven to 175°C (top/bottom heat).
- Beat the egg yolks with the hot water until foamy, gradually stirring in 2/3 of the sugar.
- Grate the lemon peel and squeeze it afterwards.
- Add hazelnuts, grated rusk bread, baking powder, lemon zest and juice to the egg yolk mixture.
- Stir in the grated carrots.
- Beat the egg white until stiff, gradually add the remaining sugar and beat again for approx. 2 minutes until firm. Then carefully fold in.
- Place the dough in the springform pan and smooth down the pastry.
- Bake in the oven in the middle rack for 50 – 60 minutes. Let it cool for 15 minutes, then turn onto a cake rack and let it cool completely.
- Slice the cake in half horizontally. Spread the two sheets with lemon jelly.
- Beat the marzipan with the icing sugar and the rum until everything is blended and roll out ½ cm thick.
- Cut out two circles in the size of the pan from the marzipan paste, place one on the bottom half of the cake. Then place the second cake base on top and put the second marzipan circle.
- One more time roll out the rest of the marzipan ½ cm thick and cut a stripe in the height of the cake. Place around the sides of the carrot cake.
- For the coating, chop chocolate into pieces, melt in a bain-marie and temper. Spread very evenly on the cake (use a bent icing knife).
- If desired, decorate with marzipan carrots.
Portion size: 1 cake Calories: 6845 kcal
→ Notes for perfection
- For the outer marzipan layer, I usually use a shop-bought marzipan cover, for example this one from Dr. Oetker:
- The marzipan carrots you can find in the supermarkets are rather hard and not really tasty. I suggest you make them yourself. For that you knead marzipan paste with icing sugar, dye it with food color and form carrots. In this way, they will be yummy to eat and contain much less additives.
- To cut the cake without breaking the chocolate coating, dip the knife in hot water until heated and slowly let it melt the coating before cutting all the way through.
→ Notes for intolerances
- If you have a gluten intolerance, you have to pay particular attention to
- If you have lactose intolerance, you have to pay particular attention to
- rusk bread: available in a lactose-free version
- marzipan: use brands like RUF or Schwartau
- chocolate: best to take the once with a cocoa content of more than 50 %, e.g. from Rapunzel