I felt like a carrot cake, but American style: one carrot cake high, soft, fragrant spices and a creamy and dense frosting. I found a recipe on Epicurious, I looked fabulous, except that the quantities were in cup, teaspoon e tablespoon. I then translated amounts in grams, adding ginger to a spicy touch, as the recipe for carrot cake I liked, but that's no frosting, I decided to make a frosting over Italian, made with mascarpone and cream cheese, flavored with Marsala, which in my opinion with the scents of spices go to a wedding. I am proud of the result: the carrot and ginger cake, stuffed with mascarpone, high coming and soft, so as not to have needed a wet, fragrant and aromatic, and not too sweet frosting full well.
CARROT CAKE AND GINGER, STUFFED MASCARPONE (carrot cake)Print This
- FOR THE CAKE (doses for a cake from 24-26 centimeters):
- 500 grams of flour 00
- two teaspoons of baking powder for cakes razed
- a pinch of salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3 nails pounded cloves
- 400g soft brown sugar
- 4 large eggs
- 250 milliliters of sunflower oil or light olive
- 450 grams of carrots
- a piece of about 3 cm of fresh ginger
- 80 grams of coarsely chopped walnuts
- just enough butter to grease the pan
- breadcrumbs enough to the pan
- FOR THE FILLING AND COVER:
- 500 grams of mascarpone
- 500 grams of cream cheese
- 2 tablespoons vanilla extract
- 3 tablespoons Marsala or other liqueur
- 120 grams powdered sugar
To prepare the carrot cake stuffed with mascarpone, Wash the carrots and ginger, remove the peel and scrape both using the larger holes of the grater. Then wrap it all in a towel so that it absorbs the water of vegetation. Put in a bowl the flour, the yeast, Salt, cinnamon, nutmeg, cloves crushed and mix well. Using a food processor, a planetary or even electric whips, blend long brown sugar with eggs, one at a time and without adding another before the previous one is well blended with sugar. You mixture is thick and smooth. When you have assembled all the eggs with the sugar, merge flush the oil always by mounting with the whip. At this point, Slowly add the mixture of flour and spice mix, incorporated with a spatula. Finally, combine carrots with ginger and walnuts, incorporating all the.
I suggest you do not prepare a single cake and cut it, but to make two. This will definitely be well cooked and soft and it will be sufficient to trim the top and stuff. Preheat oven to 190 degrees static. Butter the baking dish and sprinkle with breadcrumbs. Pour half of the mixture into the pan and bake for 30 minutes, engines before turning out the sweet state of tucking cooking a toothpick in the center of the cake: if it comes out clean it is cooked. Place the cake on a wire rack to cool and cook the second cake in the same way. Please also cool the second base.
To prepare the filling mascarpone for the carrot and ginger cake, mix with a spatula the cream cheese and mascarpone, then add vanilla, liqueur and icing sugar, stirring until mixture is smooth and thick mixture. Cover the first base of the cake with the mixture, close with the second light pressure and then cover the entire cake, both above and on the sides, con il frosting. I did it with a normal kitchen spatula, deliberately giving a 'wave effect’ the whole pie: It is not difficult, you have to proceed as if you were caulking a wall, It just takes a little’ of patience. Place the carrot and ginger cake, stuffed with mascarpone, in the refrigerator. Remember to keep the carrot cake and ginger mascarpone stuffed for at least 30 minutes at room temperature before serving. Bon appétit!
THE PAIRING: A Moscato d'Asti DOCG, sweet and slightly effervescent, is the wine that is right for us. We chose “Tenuta del Fant”, produced by the company Falchetto, the scent of grapes and citrus, with notes of sage. Its taste is rich and creamy.