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Rüeblicake-Roulade

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A delightful Swiss carrot cake rolled and filled with a creamy filling, perfect for dessert.

Ingredients

Scale
  • 200 grams carrots, grated
  • 150 grams sugar
  • 4 eggs
  • 100 grams flour
  • 50 grams ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 200 grams cream cheese
  • 50 grams powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 180°C (350°F) and prepare a baking tray with parchment paper.
  2. In a bowl, mix the grated carrots with sugar, then add eggs and mix well.
  3. In another bowl, combine flour, ground almonds, baking powder, and cinnamon.
  4. Gradually add the dry ingredients to the carrot mixture and stir until just combined.
  5. Pour the batter into the prepared tray and bake for about 25 minutes.
  6. Once done, let it cool before rolling it into a log shape.
  7. For the filling, beat cream cheese with powdered sugar and vanilla until smooth.
  8. Unroll the cooled cake, spread the filling, and reroll carefully.
  9. Chill in the fridge before serving.

Notes

  • Can be decorated with fresh grated carrots or nuts on top.
  • For a richer flavor, add some orange zest to the filling.
  • This cake can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://michaelskueche.de/rueblicake-roulade/