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.
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 everything in a cloth so that it absorbs the water with 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 the other before the previous one is well mixed with sugar. You mixture is thick and smooth. When you have assembled all the eggs with the sugar, add the oil flush always whipping with a whisk. 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 dough into the pan and bake for about 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 to the whole cake: It is not difficult, you have to proceed as if you were caulking a wall, it just takes a little 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!
MATCHING: 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.