Carrot Cake with Mascarpone

Ingredients

• 300 g carrots
• 6 eggs (separated)
• 250 g sugar
• 1 tsp salt
• 1 untreated lemon (zest)
• 300 g ground hazelnuts
• 6 tbsp chopped pistachios
• 100 g flour
• 300 g mascarpone
• 1 tbsp vanilla syrup
• 70 g sugar
• 150 ml whipping cream

Instructions

1. 1.

   Preheat oven to 180°C (fan 160°C; gas: level 2–3). Peel, wash, dry carrots and grate finely; set aside 2-3 tbsp for garnish. Mix hazelnuts with 2/3 of chopped pistachios, flour and carrot shreds.

2. 2.

   In a bowl whisk egg yolks with 1/3 sugar, salt and lemon zest until frothy. Beat egg whites to stiff peaks, gradually adding remaining sugar; continue beating until firm meringue forms. Fold 1/3 meringue into yolk mixture, then gently fold in the rest of the meringue. Sprinkle nut mixture over batter and fold in with a wooden spoon.

3. 3.

   Line a springform pan with parchment paper. Pour batter into pan, smooth top and bake for about 60 minutes. Remove and cool overnight in the pan.

4. 4.

   Whisk mascarpone with vanilla syrup and sugar. Beat cream to stiff peaks and fold into mascarpone mixture. Release cake from pan and cut horizontally once. Spread half of the mascarpone cream on lower layer, place upper layer on top and press lightly. Decorate with remaining frosting, grated carrot and pistachios. Chill in fridge for 2 hours before slicing and serving.