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Easter cake - carrot sponge cake and mascarpone cream

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Carrot recipes are associated with Easter. We know how to make a lot of desserts from carrots, for example roulades, muffins, cakes, but carrot cake is just typical. I prepared one with Easter decorations and I must say it turned out great. I recommend trying it.

BestOlivia · 31.3.2023

Easter cake - carrot sponge cake and mascarpone cream

Name: Easter cake - carrot sponge cake and mascarpone cream
Prep time: 35 min
Cook time: 50 min
Ingredients: 4 pcs egg; ⅔ cup cane sugar; 1.5 oz butter; 1 ¼ cups spelt flour; 3.5 oz ground walnuts; 2 ½ tsp baking powder; ½ tsp dried lemon zest; ½ tsp dried orange zest; 2 tsp ground cinnamon; 8 oz finely grated carrots; ¾ cup milk; a pinch salt; 24 oz mascarpone; 8 oz cream cheese; 2 oz white chocolate; ½ cup powdered sugar (or more)

Cakes Sweet cakes Sweet food Desserts Healthy recipes Easter Festive baking Carrot cake

Carrot recipes are associated with Easter. We know how to make a lot of desserts from carrots, for example roulades, muffins, cakes, but carrot cake is just typical. I prepared one with Easter decorations and I must say it turned out great. I recommend trying it.

35 min

Preparation time

50 min

Cooking time

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Ingredients

Cake base:

4 pcs

egg

⅔ cup

cane sugar

1.5 oz

butter

1 ¼ cups

spelt flour

3.5 oz

ground walnuts

2 ½ tsp

baking powder

½ tsp

dried lemon zest

½ tsp

dried orange zest

2 tsp

ground cinnamon

8 oz

finely grated carrots

¾ cup

milk

a pinch

salt

Cream:

24 oz

mascarpone

8 oz

cream cheese

2 oz

white chocolate

½ cup

powdered sugar (or more)

Preparation steps

Print

35 min

Preparation time

50 min

Cooking time

Beat egg whites and a pinch of salt until stiff.
Beat the egg yolks with sugar. Beat in room temperature butter. Then add milk and grated carrot and mix.
Mix the dry ingredients in a bowl and mix them into the yolk mixture. Finally, gently mix in the beaten egg whites.
Pour the dough into a baking mold lined with baking paper (only the bottom) and bake at a temperature of 340 °F / 170 °C for about 45-50 minutes. Leave the baked sponge cake to cool. Cut the cooled sponge cake into three round parts.
Beat mascarpone and cream cheese briefly. Then mix in sugar and melted white chocolate. Stir in the chocolate gradually and it must not be hot.
Spread the finished cream on sponge cakes. Place the first part, spread a layer of cream on it and repeat with other sponge cakes. I just smoothed the egdes and left the whole cake "half-naked".
Let the cake cool down, and finally decorate as you wish.