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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 godz. 50 minPorcje: 10Nutri-Score D€€€
od @viahajar2 importyugotowano 0 razy
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Składniki

10 osób
  • carrots (peeled and finely grated)Warzywa i owoce300 g
  • plain flour (sifted)Produkty zbożowe250 g
  • brown sugarSpiżarnia200 g
  • eggs (at room temperature)Inne4 kawałki
  • neutral oilSpiżarnia180 ml
  • coriander seeds (toasted and ground)Przyprawy6 g
  • ground cinnamonPrzyprawy4 g
  • baking powderSpiżarnia10 g
  • baking sodaSpiżarnia3 g
  • saltPrzyprawy3 g
  • pecans (roughly chopped, toasted)Orzechy i nasiona150 g
  • caster sugar (for the praline)Spiżarnia100 g
  • mascarpone (cold)Nabiał250 g
  • cream cheese (cold)Nabiał200 g
  • icing sugar (sifted)Spiżarnia80 g
  • vanilla bean (seeds scraped)Przyprawy1 kawałek
  • double cream (cold)Nabiał100 ml

na porcję

Wartości odżywcze

367kcal

Węglowodany
34 g
Białko
5 g
Tłuszcz
24 g
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Przybory

  • Piekarnik
  • Forma do ciasta ×2
  • Miska ×2
  • Trzepaczka
  • Tarka
  • Rondel
  • Blacha do pieczenia
  • Mikser ręczny
  • Łopatka kuchenna
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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