Due Papaveri’s Carrot Cake with Mascarpone Cream


SOURCE: Charlotte Tveen Hansen

COOK TIME/PREP TIME: 1.5 Hours

INGREDIENTS:
2 Cups finely grated carrots
2 Cups almonds, finely grated
2 Cups flour
1 Cup sugar
3 Eggs, separated
1/2 Cup melted butter
Zest of an organic lemon
10 Macaroons (ladyfingers can be substituted), crushed
1 Tablespoon baking powder

Measurements have been adapted from grams. If you want to be exact, reference grams from the original recipe below.

PREPARATION:
This is a carrot cake recipe that never fails. It contains almonds and macaroons and reminds me of my friend Orianna. Try it as a breakfast cake or serve it for dessert with mascarpone cream.

Beat egg yolks and sugar until creamy. Add the melted butter, flour and baking powder. Mix the grated almonds, macaroon crumbs, lemon peel and grated carrots and let sit for a few minutes. Add the egg whites delicately and mix well.

Pour the mixture into a form on parchment paper and cook at 350 degrees for approximately one hour. Check with a wooden skewer if the cake is cooked (toothpick will come out clean if cake is finished).

This dessert is scrumptious, especially when topped with a dollop of mascarpone cream with vanilla rum (visit our recipe tab to make this dollop).

OTHER:
This recipe is translated and adapted from Charlotte’s cookbook, CARLOTTA CUCINA. The original version in Italian is below.

Troy and I could not get enough of this cake! We ate it for dessert, breakfast and any other time we could. It is our BEST dessert at Due Papaveri.

Troy took this photo moments before we served this cake for dessert to several tables in the dining room. It is accompanied by mascarpone cream and a drizzle of chestnut honey.

Torta di Carote

La vecchia torta di carote che non stanca mai. Questa ricetta con mandorle e amaretti e della mia amica Orianna. Provala come torta da colazione o torta da servire con crema Bianca da dolce.

250 g carote grattugiate finemente
200 g mandorle grattugiate finemente
3 uova
100 g burro
Buccia grattugiata
-di un limone biologico
10 amaretti
1 cucchiaio di lievito

Monta il tuorlo e lo zucchero fino ad ottenere una crema, aggiungi il burro sciolto, farina e lievito. Adesso aggiungi un po’ alla volta le mandorle grattugiate, amaretti sbriciolati, buccia di limone e le carote grattugiate. Monta il bianco delle uova e aggiungilo delicatamente all’impasto.

Versa il tutto in una forma su carta da forno e passalo al forno a 180 degrees per ca. un’ora. Controlla con uno spiedino di legno se la torta e cotta.

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