Carrot Apple Layer Cake with Mascarpone Icing

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Carrot Apple Layer Cake with Mascarpone Icing
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in

Ingredients

for
1
For the batter
150 grams
150 grams
sour Apples (such as Granny Smith)
1 tablespoon
6
250 grams
1 generous pinch
1
organic Lemon (zested)
6
300 grams
ground Walnuts
100 grams
For the icing
400 grams
200 milliliters
120 grams
1 tablespoon
also
12
3
Marzipan apples

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F) convection.

2.

For the batter, peel carrots and grate very finely. Peel apples, quarter, core and grate. Mix apples with lemon juice. In a bowl, stir egg yolks, 1/3 of sugar, salt and lemon zest until fluffy. In a separate bowl, beat egg whites until stiff, gradually sprinkling in remaining sugar and continue beating until very stiff. In a separate bowl, mix grated nuts, flour, grated carrots and grated apple. Fold 1/3 of egg whites into yolk mixture and mix well. Fold  remaining egg whites into yolk mixture and sprinkle flour and nut mixture over it. Fold everything together very gently with a wooden spoon. Line bottom of springform pan with parchment paper. Place dough in pan and spread until smooth and bake in preheated oven for about 60 minutes. Let cool overnight in the pan and carefully remove cake from pan. 

3.

For the icing, mix mascarpone, cream, sugar and vanilla sugar with hand mixer for about 5 minutes until creamy.

4.

Cut cake 2 times in half horizontally. Divide icing into thirds and spread each layer with icing. Carefully stack cake layers and decorate top with marzipan carrots and marzipan apples. Refrigerate for at least 2 hours before serving.

5.

To serve, cut into pieces.