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Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting
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Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting

1 h 50 minPara 10Nutri-Score D€€€
de @viahajar2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • carrots (peeled and finely grated)Frutas y verduras300 g
  • plain flour (sifted)Cereales250 g
  • brown sugarDespensa200 g
  • eggs (at room temperature)Otro4 piezas
  • neutral oilDespensa180 ml
  • coriander seeds (toasted and ground)Especias6 g
  • ground cinnamonEspecias4 g
  • baking powderDespensa10 g
  • baking sodaDespensa3 g
  • saltEspecias3 g
  • pecans (roughly chopped, toasted)Frutos secos y semillas150 g
  • caster sugar (for the praline)Despensa100 g
  • mascarpone (cold)Lácteos250 g
  • cream cheese (cold)Lácteos200 g
  • icing sugar (sifted)Despensa80 g
  • vanilla bean (seeds scraped)Especias1 pieza
  • double cream (cold)Lácteos100 ml

por ración

Nutrición

367kcal

Carbohidratos
34 g
Proteínas
5 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde para bizcocho ×2
  • Bol ×2
  • Varillas
  • Rallador
  • Cazo
  • Bandeja de horno
  • Batidora de varillas
  • Espátula
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Toast and grind the coriander seeds

    • Toast the coriander seeds in a dry pan until fragrant.
    • Grind them to a fine powder and set aside.
    Paso 1

  2. Make the pecan praline

    • Melt the caster sugar in a saucepan until a golden caramel forms.
    • Stir in the toasted pecans, then spread on a baking tray lined with paper.
    • Let cool completely, then break into shards and chop roughly.
    Paso 2

  3. Prepare the cake batter

    • Whisk the eggs with the brown sugar until pale and fluffy.
    • Stream in the oil while whisking, then fold in the grated carrots.
    • Sift in the flour, baking powder, baking soda, salt, cinnamon and ground coriander, and mix until just combined.
    • Fold in most of the chopped praline, keeping some for decoration.
    Paso 3

  4. Bake the cakes

    • Divide the batter between two greased and lined cake pans.
    • Bake at 180 °C until a skewer comes out clean.
    • Cool in the pans for a few minutes, then turn out onto a cooling rack.
    Paso 4

  5. Whip the mascarpone frosting

    • Beat the mascarpone, cream cheese and icing sugar until smooth.
    • Add the vanilla bean seeds and the cold cream, and whip until thick and spreadable.
    Paso 5

  6. Assemble the cake

    • Sandwich the cooled cake layers with a layer of frosting.
    • Cover the top and sides with the remaining frosting.
    • Finish with the reserved pecan praline shards.
    Paso 6
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