Best Swiss carrot cake

Switzerland is the birthplace of carrot cakes. They know a lot about baking. I have not eaten such a moist, fragrant, crumbly and at the same time easy-to-prepare biscuit for a long time. Simple, tasty and festive - this is a Swiss carrot cake. Soft butter cream with mascarpone cheese completes this feast of taste.

Ingredients

• For test:
• Flour - 35 g
• Carrot - 200 g
• Eggs - 3 pcs.
• Sugar - 150 g
• Baking powder - 1 teaspoon
• Walnuts - 170 g
• Lemon (for zest) - 1 pc.
• Cinnamon - 1/3 teaspoon
• For cream:
• Mascarpone cheese - 250 g
• Powdered sugar - 100 g
• Cinnamon (to taste) - for decoration
• Sugar pearls (optional) - for decoration

Directions

1. Peel the carrots and chop on a fine grater into a deep bowl.
2. Grind walnuts in a convenient way for you. I just grated nuts on a fine grater.
3. Add nuts to carrots.
4. In the same bowl add the cinnamon, lemon zest, baking powder and flour.
5. Mix all ingredients together.
6. Carefully separate the whites from the yolks into separate containers.
7. Add half of the sugar rate to the proteins and beat for 8-10 minutes at medium speed of the mixer, until a lush airy mass is obtained.
8. Beat the yolks with the second half of the sugar into a light yellow mass.
9. Gently add to the rest of the ingredients, first the yolks, and then the proteins.
10. Line a detachable form (the diameter of my form is 19 cm) with parchment and pour the biscuit dough with nuts and carrots into it.
11. Bake the biscuit cake for about 40 minutes in an oven preheated to 180 degrees.
12. Remove the sponge cake from the mold and let cool.
13. Wrap the cooled biscuit with cling film and keep in the refrigerator for several hours. So it will retain its moisture and will not need to be impregnated.
14. In a convenient way for you, cut the biscuit into three cakes.
15. Prepare the ingredients for the cream. I have mascarpone and powdered sugar.
16. In a blender or mixer at low speed, mix both ingredients until smooth.
17. Place the first cake on the bottom of the plate and apply a third of the cream on it. Then again the cake and a third of the cream. Top with the third layer.
18. Put the cake in the refrigerator for an hour to set the cream.
19. Decorate the cake with cinnamon and sugar pearls (optional).
20. The cut of the carrot cake is very beautiful. White cream blends harmoniously with dark cakes. Well, the fact that it is delicious - no doubt!