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Peel, wash and grate 250 grams (8.8 oz) of carrot.
Whip 3 eggs with the whip attachment until thick, about 8 minutes.
Gradually add 150 g (5.3 oz) of oil, whipping on high speed.
Gradually add 300 grams (10.6 oz) of sugar.
Mix 160 grams (5.6 oz, 1 cup) of flour, 1 teaspoon of baking powder and 5 grams of ground cinnamon
(0.17 oz, 1 teaspoon). Sift into the egg mixture. Add 5 grams (0.17 oz, 1 teaspoon) of salt
and fold. Add the grated carrots and 60 grams (2.1 oz)
of coarsely chopped walnuts. Fold until incorporated.
Spread the dough onto a 30x40 cm (12x15 inch) baking sheet lined with oiled parchment paper.
Bake at 180 Celsius (350 Fahrenheit) for about 20 minutes
until an inserted skewer comes out clean. Cool the cake in the pan.
To make the mascarpone cream: Whip 200 ml (6.7 fl oz) of heavy cream with 3 tablespoons
of sugar and 2 teaspoons of vanilla sugar.
Fold the whipped cream into 200 grams (7 oz) of mascarpone in 3 batches.
Invert the cake onto a sheet pan and peel
of the parchment paper. Divide into 3 equal rectangles.
To assemble the cake, spread a layer of the mascarpone cream over each layer of cake
and spread the remaining cream over the sides of the cake. Garnish with toasted chopped walnuts.
To decorate the cake, we piped a bunny enjoying a carrot, using melted chocolate.
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