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Dodane 25.03 o 18:08

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rolls ciasto marchewkowe

Makes about 10 servings
Cake
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
2 tbsp canola oil
1 tsp lemon juice
2 cups grated carrots (about 2 medium carrots)
3/4 cup (100g) flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Filling
1 cup (240 ml) heavy cream
8-ounce (250g) Mascarpone cheese, room temperature
1/2 tsp cinnamon
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
Dusting
1/4 cup (30g) powdered sugar for the towel and topping
Directions
Preheat the oven to 350F (180C). Butter a 12 X16 inch (30 x 40 cm) baking tray and line it with parchment paper. In a large bowl add eggs ,sugar, salt and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add carrot and lemon juice. Fold until well combined.
Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg over the bowl. Gently fold the flour in. Carrots may be different each time, either with more juice or dry. For this cake it is preferably to be more dry, but if they are too juicy you may need to add gradually another 1/4 cup to 1/2 cup flour in the mixture. Pour the batter into the pan and spread evenly into the corners using the back of the spatula.
Bake for 15 minutes. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Sprinkle the top of the cake with powdered sugar.
While still hot roll the cake up in the towel. You will have to do it while is still hot/warm either wise it cracks. Let cool completely. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone cheese with powdered sugar, cinnamon, and vanilla. Fold together.
Unroll the cake and spread the filling evenly over the cake.
Unroll the cake and spread the filling evenly over the cake.