Layer Cake with Pistachio Spread
Difficulty
Hard
Preparation Time
30 minutes
Cooking Time
50 minutes
Portions
12
Ingredients
For the cakes
- 400 g sugar
- 250 g vegetable oil
- 5 organic eggs
- 330 g flour
- 1 sachet baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp freshly grated ginger
- 330 g grated carrots
- 100 g chopped hazelnuts
- 130 g poppy seeds
For the filling and frosting
- 2 punnets of raspberries
- 250 g mascarpone
- 1 litre fresh whipping cream
- 300 g icing sugar
- 1 tsp vanilla powder
- 2 tbsp Babbi Pistachio Spread
- 50 g melted dark chocolate
Preparation
- Finely grate the carrots together with a small piece of fresh ginger using a food processor.
- Using a stand mixer or an electric whisk, beat the sugar and vegetable oil together for 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Sift the flour, baking powder, cinnamon and baking soda, then gradually add them to the egg mixture. Continue mixing at low speed.
- Add the grated carrots, chopped hazelnuts and poppy seeds. Mix until evenly combined.
- Grease and flour two cake tins. Divide the batter evenly between them and bake at 180°C for approximately 50 minutes. Check that the cakes are fully baked by inserting a skewer into the centre: it should come out clean.
- Remove the cakes from the oven and leave them to cool completely.
- Cut each cake in half horizontally to obtain four layers.
- Whip the cream together with the mascarpone and icing sugar until smooth and firm.
- Spread a layer of Babbi Pistachio Spread over the first cake layer. Add the mascarpone frosting and distribute some raspberries over it. Cover with another cake layer.
- Repeat the process until all the layers have been assembled.
- Spread some frosting over the top of the cake, then lightly smooth it around the sides without covering them completely to create a semi-naked finish.
- Decorate with raspberries and melted dark chocolate.
Recipe by Dolci Gusti
