Carrot roulade with a delicate mascarpone cream scented with cinnamon recept
- Easy to prepare
- 10 portions
- 45 minutes
The carrot roulade combines a delicate spiced batter with hints of cinnamon, ginger and nutmeg, complemented by a fluffy mascarpone cream. This simple recipe will guide you step by step and the result is irresistible!
For 10 portions
Ingredients
Batter:
Cream:
Preparation procedure
- Preparing the baking sheet and batter: Preheat the oven to 180°C. Grease a baking sheet measuring 30 x 40 cm with butter and line it with parchment paper. Beat the eggs, sugar, salt and vanilla extract with a mixer until pale yellow and frothy. Add the oil and mix. Then add the grated carrot and lemon juice and gently fold into the batter. Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg and fold into the batter. If the carrots are very moist, add 35–70 g of flour. Spread the batter evenly on the sheet and bake for 15 minutes.
- Shaping the roulade: After baking, turn the cake out onto a clean towel lightly sprinkled with powdered sugar. Remove the parchment paper and lightly dust the cake again with powdered sugar. Using the towel, quickly roll the cake into a roulade and let it cool.
- Preparing the cream: Whip the cream into whipped cream. Mix the mascarpone with powdered sugar, cinnamon and vanilla extract and fold the mixture into the whipped cream.
- Filling and finishing: Unroll the roulade, spread the prepared cream evenly over it and roll it up again. Let it cool for at least a few hours, ideally overnight. Dust the roulade with powdered sugar before serving.
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