마스카르포네 크림 ‘당근케이크’
- 캐나다 한국일보 (firstname.lastname@example.org) --
- 31 May 2018 05:40 PM
By Betty Binon(신윤경)
Baking Blogger & Photographer
캐나다에서 가장 대중적인 케이크라면 당근케이크가 떠오른다. 지금까지 당근 케이크를 먹어본 적이 없다는 이야기를 한번도 들어본 적이 없다. 내게 가장 많이 묻는 레서피 중 하나도 당근케이크다. 아무리 대중적인 케이크라 하더라도 집에서 만들기 쉽지 않지만 베티의 당근케이크 레서피를 따라하면 100% 성공할 수 있다.
베티는 당근케이크를 만들 때 당근을 많이 넣는다. 케이크 하나를 만드는데 1파운드정도의 당근을 쓴다. 강판에 당근을 갈때“너무 많은거 아닐까?”라는 생각이 들 수 있지만 막상 케이크를 완성해 촉촉한 식감을 맛보면 당근을 많이 넣은 이유를 바로 알게 될거다. 베티표 당근케이크 레서피의 또다른 비밀 병기는 크림에 듬뿍 들어간 라임이다. 시큼한 라임이 달콤 고소한 크림에 들어가 한층 더 고급스런 풍미를 만든다. 자, 이제 베티만의 특별한 레서피로 당근케이크를 만들어보자.
Carrot Cake with Lime Mascarpone Frosting
FOR THE CAKE
- 260 g or 2 cups of all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon allspice
- 2 teaspoons ground cinnamon
- 300 grams or 1 1/2 cups packed brown sugar
- 100 grams or 1/2 cup white granulated sugar
- 1 cup extra virgin olive oil
- 4 fresh large eggs room temperature
- 450 grams or 1 pound or 3 1/2 cups grated fresh carrots on largest hole of box grater
- 125 grams or 1 cup toasted walnuts (Toast in oven 350 F for 10 minutes on baking tray lined with parchment paper, stirring once about halfway. Cool completely before using in cake)
- some extra butter and flour to grease cake pans
FOR THE FROSTING
- 450 grams or 16 ounces mascarpone cheese room temperature (very important this is room temperature)
- 115 grams or 1/2 unsalted butter room temperature
- 250 grams or 2 cups confectioners'/icing sugar sifted
- zest and juice from 4 limes - about 1 teaspoon of zest and 1/3 cup of juice comes from 4 limes
- Place rack in middle of oven and preheat to 350F
- Butter and dust with flour two 9 inch cake pans...Line bottoms with parchment paper
- In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice and whisk..set aside
- In stand mixer with paddle attachment, mix the brown and white sugar, then eggs, one at a time. scrape sides of bowl after all eggs have been added and stir again.
- Add the oil in a slow stream on low speed
- Scape sides and add the flour mix on slow in about 3 additions until just incorporated. Don't overmix
- Remove from stand and with large spoon or spatula, stir in the carrots and walnuts until just blended..Do not over mix.
- Divide the cake batter into the 2 pans and bake for 35 minutes or until a tooth pick comes out almost clean (no wet/batter on tooth pick but a few small crumbs is okay)
- Allow to cool in pan for about 10 minutes
- Transfer to finish cooling on wire racks for about 2 hours to completely cool before frosting
- Make sure the butter and the mascarpone are both ROOM TEMPERATURE
- In stand mixer with paddle attachment, beat the mascarpone on medium until smooth and silky about 2 minutes
- Add the butter and beat another 30 seconds
- Scrape the bowl and add icing sugar in small additions to avoid sugar from flying out of bowl
- Once it's smooth and fully incorporated, add the lime zest, then the juice in a slow steady stream on low speed
- Slather about 1/3 of the frosting on the first layer of cake and smooth out with an offset spatula
- Spread the rest of the frosting on the top layer and sides using the offset spatula
- -The mascarpone and butter should both be room temperature before whipping. Try to take out from fridge the night before preparing the frosting.
- -If the mascarpone or butter or both are not room temperature, if will look like it's 'curdling' while you're whipping the frosting- to fix this, take a hairdryer and warm up the icing while stirring on low speed for a minute. This should get the butter and the mascarpone to blend and gel together nicely.
- -Cakes can be made in advance...once they've completely cooled, wrap in plastic wrap and refrigerate
- -Frosting can be made ahead...refrigerate in an air tight container. Bring to room temperature and beat again for about a minute to make smooth and spreadable
- -Cake can last in fridge wrapped or in cake container for up to a week.
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