Swiss Carrot Cake

Switzerland is the birthplace of carrot pies. They know a lot about baking. I have not eaten such a moist, aromatic, crumbly and at the same time easy-to-prepare biscuit for a long time. Simple, tasty, and festive – this is a Swiss carrot cake. A mild creamy cream with mascarpone cheese rounds off this feast of taste.

Ingredients

For the biscuit:

Flour – 35 g
Carrots – 200 g
Eggs – 3 pcs.
Sugar – 150 g
Baking powder – 1 teaspoon
Walnuts – 170 g
Lemon (for zest) – 1 pc.
Cinnamon – 1/3 teaspoon

For the cream:

Mascarpone cheese – 250 g
Powdered sugar – 100 g
Cinnamon (to taste) – for decoration
Sugar pearls (optional) – for decoration

Directions

Prepare the ingredients for baking the biscuit base.
Peel and chop the carrots on a fine grater into a deep bowl.
Chop walnuts in a way convenient for you. I just grated the nuts on a fine grater.
Add nuts to carrots.
Add cinnamon, lemon zest, baking powder, and flour to the same bowl.
Mix all ingredients.
Separate the whites from the yolks carefully into separate containers.
Add half the sugar to the egg whites and beat for 8-10 minutes on medium mixer speed until fluffy.
Whisk the yolks with the second half of the sugar into a light yellow mass.
Gently add the yolks to the rest of the ingredients, and then the whites.
Line a detachable mold (my mold dia is 19 cm) with parchment and pour into it the biscuit dough with nuts and carrots.
Bake the sponge cake for about 40 minutes in an oven preheated to 180 degrees.
Remove the sponge cake from the mold and let cool.
Wrap the cooled biscuit with cling film and keep in the refrigerator for several hours. So it will retain its moisture and will not need impregnation.
Cut the biscuit into three cakes in a convenient way for you.
Prepare the ingredients for the cream. I have it mascarpone and powdered sugar.
In a blender or mixer at low speed, combine both ingredients until smooth.
Place the first crust on the bottom of the plate and apply a third of the cream on it. Then again the cake and a third of the cream. Top with a third crust.
Put the cake in the refrigerator for an hour to set the cream.
Decorate the cake with cinnamon and sugar pearls (optional).
In this context, the carrot cake is very beautiful. White cream blends harmoniously with dark cakes. Well, the fact that it is delicious is undoubted!

Enjoy your meal!

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