Rubli" - the basis for cakes, cupcakes and muffins

4 servings

80 minutes

'Ryubli' is a base for cakes, cupcakes, and muffins infused with the aromas of almond, carrot, and lemon. This recipe originates from European tradition where the combination of nuts and citrus is valued for its depth of flavor. Carrots add natural sweetness and juiciness to the batter while almonds provide a delicate nutty texture. Lightness and airiness are ensured by whipped egg whites, and cognac adds a refined note. The baked goods are fragrant with a pleasant lemon tartness and rich nut flavor, making them perfect as a standalone treat or as a base for various desserts. 'Ryubli' can be used in cakes topped with cream or glaze as well as a base for pastries or muffins while experimenting with add-ins. It’s a versatile recipe that brings warmth and comfort in every bite.

Energy value per serving

• Calories: 628.4
• Proteins: 21.6g
• Fats: 33.4g
• Carbohydrates: 55.6g

Ingredients

• Carrot: 200 g
• Almond: 200 g
• Chicken egg: 5 pc
• Sugar: 150 g
• Wheat flour: 50 g
• Baking powder: 1 tbsp
• Lemon: 1 pc
• Cognac: 30 g

Cooking steps

1. Grate several carrots on a fine grater.

   Required ingredients:

   • Carrot: 200 g

2. Preheat the oven to 180 degrees.

3. Separate the yolks from the whites. Whisk the yolks well with sugar. Add lemon juice.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 150 g
   • Lemon: 1 piece

4. Then add grated raw carrots on a fine grater, ground almonds, flour, baking powder, and lemon zest (grated). Mix well.

   Required ingredients:

   • Carrot: 200 g
   • Almond: 200 g
   • Wheat flour: 50 g
   • Baking powder: 1 tablespoon
   • Lemon: 1 piece

5. Whip the egg whites and gently add to the main mixture. Mix well.

   Required ingredients:

   • Chicken egg: 5 piece

6. Pour into a greased and floured 24 cm springform pan and bake for 40 minutes at 180 degrees.

7. Remove from the oven and let it cool.