Parsnip Cake with White Chocolate Ganache
Automatically translated from Romanian. See the Romanian original
A fluffy cake with a flavorful layer made of finely grated parsnip and warm spices (cinnamon, nutmeg, ginger), soaked in syrup, filled with mascarpone cream, and covered with a white chocolate ganache.
Ingredients
Method
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Prepare the syrup by placing all the ingredients in a pot and letting them simmer for about 10 minutes over low heat after it starts to boil.
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Set the syrup aside and continue with the cake layers.
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For the layers, beat the eggs well with the sugar and salt.
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Gradually add the flour, which has been previously mixed with all the spices and the baking powder.
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After blending, add the oil and mix again.
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Finally, fold in the parsnip.
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Divide the batter equally into 2 baking pans and bake in a preheated oven for 15 minutes at 180 degrees with the fan on.
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After removing from the oven, soak both cake layers with the lukewarm syrup.
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While the layers are cooling, prepare the cream.
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Melt the chocolate using a double boiler, and after it has cooled slightly, beat it well with the liquid whipping cream until it thickens.
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Set the chocolate cream aside at room temperature.
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For the second cream, mix all the ingredients until you get a nice foam, being careful not to overmix.
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Take the first cake layer and cover it with the mascarpone cream, leveled nicely.
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Place the next cake layer on top and cover it with the white chocolate ganache.
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Garnish with walnuts on top if desired.
The story behind this recipe
Parsnips have a natural sweetness, which is why I think they fit perfectly into this dessert recipe. It's prepared much like a carrot cake, so there's no major hassle involved. I didn't take photos when I made it, so pay attention!
For a round cake pan (I made a double portion in a square pan, but do as the recipe says), you will need: [Ingredients list].
First, I made the syrup by putting all the ingredients in a pot and letting them simmer for about 10 minutes over low heat after it started to boil. I set it aside and continued with the batter. For the layers, I beat the eggs well with the sugar and salt. Gradually, I added the flour which I had mixed beforehand with all the spices and the baking powder. After blending, I added the oil and repeated the mixing. Finally, we fold in the parsnip. That's pretty much the batter; I divided it equally into 2 pans and left it in the preheated oven for 15 minutes at 180 degrees with the fan on. After taking it out of the oven, I soaked both layers with the lukewarm syrup. While the layers are cooling, we take care of the cream. We melt the chocolate in a double boiler, and after it has cooled slightly, we beat it well with the liquid cream. It should thicken; at least it did for me. We leave it aside at room temperature. The second cream is even easier to make. We mix all the ingredients until we get a nice foam. Don't mix endlessly, because too much of a good thing can spoil it, and most likely the cream will split. Now we take the first layer, cover it with the nicely leveled mascarpone cream, then cover the next layer with the white chocolate ganache. Walnuts on top are optional, but recommended. Enjoy!
