Carrot cake with mascarpone
Description
It goes perfectly with tea and coffee. Kids will love the flavour of this quick colourful carrot cake—and that’s exactly the point: they’re usually not keen on carrots in any form, but here they won’t even guess that carrots are in the colourful sponge. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients listed. Use juicy carrots rather than fodder carrots.
- 2
Step 2
Peel and wash the carrots, grate them on a fine-holed grater into a deep bowl. Optionally you can pass the vegetables through a juicer; you will only need the pulp.
- 3
Step 3
Crack the chicken eggs into the bowl of a food processor or a deep mixer bowl. Add salt and granulated sugar to the same bowl. You can add a little vanilla sugar or another flavoring to give the sponge cake its aroma. Beat everything for about 3–5 minutes until thick and foamy.
- 4
Step 4
Add high-grade wheat flour. If the carrot is too juicy, add another 1/2 tsp baking powder so the sponge cake can rise when baked. Gently fold in the dry ingredients, but do not beat.
- 5
Step 5
Fold the carrot and crushed walnut kernels into the batter. Grease the multicooker pan with vegetable or butter and pour in the batter. You can also bake the sponge cake in the oven at 180 degrees for 40 minutes. In the multicooker, select the “Bake” mode for 1 hour and bake the sponge cake.
- 6
Step 6
Then let the sponge cake cool for 30 minutes and remove it from the pan. If you like, you can soak it with syrup or jam. Cut the sponge cake horizontally into two layers.
- 7
Step 7
Mix the mascarpone with sugar and spread part of the cream on the bottom cake layer. Spread evenly.
- 8
Step 8
Cover with the second layer, decorate with stars or flowers of cream and walnuts. Put the cake in the refrigerator to soak for about 1–2 hours.
- 9
Step 9
Then cut the dessert into serving-sized pieces and serve with hot tea or coffee.