Carrot Roll with Mascarpone Cream

A roll with an aromatic, soft carrot sponge and rich mascarpone cream will already smell delicious during preparation. Your little ones can help with the decoration, and the finished dessert will surely be a feast for the eyes on your holiday table.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 50 g Carrot, fresh

  • 1 piece Orange, fresh

  • 10 g Coconut, meat

  • 70 g Sugar, white

  • 3 spoons Oil, vegetable oil, canola

  • 0.5 teaspoons Vanilla, extract, natural

  • 50 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Spices, cinnamon, ground

  • 1 pinch Spices, nutmeg, ground

  • 1 pinch Salt, table

  • 0.5 teaspoons Vinegar, apple

Cream

  • 120 g Cheese, creamy

  • 2.5 dl Sweet cream

  • 5 g Gelatin powder, unsweetened

  • 50 g Powdered sugar

  • 0.5 teaspoons Vanilla, extract, natural

Steps

  1. Preheat the oven to 160 degrees Celsius. Line a large baking tray with parchment paper.

  2. Separate the egg yolks from the whites into two bowls. Finely grate the carrots, as well as the orange zest, and squeeze out a tablespoon of juice.

  3. Mix the egg yolks with the grated carrots, coconut flour, 20 grams of sugar, oil, orange juice, zest, and vanilla extract.

  4. In a larger bowl, sift the flour and mix it with baking powder, cinnamon, nutmeg, and salt. Make a well in the center and pour in the 'wet' mixture. Mix just enough to combine the ingredients.

  5. Beat the egg whites until frothy. While beating, add apple cider vinegar or lemon juice. When soft peaks form, slowly add 50 grams of sugar, then beat until stiff peaks form.

  6. Fold a third of the beaten egg whites into the carrot mixture, then gently fold in the rest. Immediately pour the batter onto the baking tray and spread it evenly over the entire surface, smoothing the top.

  7. Bake the sponge for 18 to 20 minutes until golden brown on top. Let it sit in the tray for 5 minutes, then place a rack over it and flip the sponge so the parchment paper is on top. Carefully remove the parchment paper and let the sponge cool for another 5 minutes, but it should not cool completely.

  8. Place a clean piece of parchment paper on the sponge and use the rack to flip it again, so the paper is now on the bottom. Roll the sponge with the paper and let it cool.

  9. Meanwhile, prepare the cream. First, beat the mascarpone until smooth. Add cold whipping cream, and when the cream starts to thicken, mix in the gelatin. Beat for at least 1 minute, then quickly mix in the sugar and vanilla extract.

  10. Carefully unroll the sponge and evenly spread the cream over it, saving some cream for decoration. Roll the sponge back up and wrap it in food foil or parchment paper. Refrigerate the roll for at least two hours before serving.

  11. Place the remaining cream in a piping bag and decorate the roll as desired. Optionally, make carrot decorations from colored fondant or marzipan to make the decoration even more attractive.

Nutrition Information (Per 100g)

  • Calories: 231.75 kcal
  • Fat: 12.11 g
    • Saturated Fat: 4.2 g
  • Carbohydrates: 22.36 g
    • Sugars: 16.43 g
  • Protein: 5.93 g
  • Fiber: 0.49 g