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Squirrel's Autumn Treasure

Cakes and Bakes Desserts Dishes for Special Occasions 160 min Medium 4 wyświetleń ~75.35 PLN - (0)
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Description

This is not an ordinary cake; it is the essence of autumn captured in every bite. 'Squirrel's Autumn Treasure' is my original interpretation of the classic carrot cake, known in Poland as 'Wiewiórka'. I enriched it with depth of flavor by adding grated apples, which give it incredible moisture, and a blend of aromatic, spicy spices that evoke the warmth of a fireplace and the rustle of leaves. However, the secret of this bake is the cream – velvety, silky, made with mascarpone cheese and browned butter. Browned butter brings extraordinary nutty-caramel notes that perfectly complement the sweetness of the cake and the crunchiness of toasted walnuts and pecans. The cake is easy to prepare, and its rustic appearance makes it perfect for family gatherings, autumn tea times, or as a sweet moment for yourself with a cup of hot tea. This is a bake that nourishes the senses and wraps you in warmth.

Składniki (20)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 300 g
  • Light muscovado brown sugar 200 g
  • Chicken eggs (size L) 4 szt.
  • Rapeseed oil 180 g
  • Apples (e.g. gray renet) 2 szt.
  • Carrot 2.5 szt.
  • Walnuts 100 g
  • Baking powder 10 g
  • Baking soda 5 g
  • Ground ginger 1 g
  • Butter (min. 82% fat) 120 g
  • Serek mascarpone 250 g
  • Cream cheese (Philadelphia type) 200 g
  • Powdered sugar 150 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Nutmeg 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pecan nuts 50 g
  • Candied orange peel 20 g
💰 Szacowany koszt dania: ~75.35 PLN (6.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Start by preparing the oven and the baking pan. Set the oven to 180°C with the top and bottom heating function (without fan). Grease a rectangular pan measuring about 24x35 cm thoroughly with butter, then dust it with flour, shaking off the excess. Alternatively, you can line the pan with parchment paper. This is a very important step that will prevent the cake from sticking.

Preheating the oven is key for the cake to start rising immediately after being placed in and to bake evenly. Use a kitchen brush to evenly spread the butter in the pan.
2

Prepare the dry ingredients. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Using a large whisk or spoon, mix all the ingredients thoroughly for about 30 seconds. This will ensure that the leavening agents and spices are evenly distributed in the flour, providing the perfect flavor and texture in every piece of cake.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Ground cinnamon, Ground ginger, Nutmeg, Salt
You can also sift the dry ingredients through a sieve. This will aerate the flour and remove any potential lumps, making the dough even lighter and fluffier.
3

Prepare the vegetables and fruits. Peel the carrots and apples. Grate them on a coarse grater. Transfer the grated apples to a sieve and gently squeeze out the excess juice with your hand – this will prevent the dough from being too wet. You can drink the squeezed juice! Chop the walnuts and pecans into larger pieces so they are noticeable in the cake.

Ingredients: Apples (e.g. gray renet), Carrot, Walnuts, Pecan nuts
Use a food processor with a coarse grater attachment to speed up the grating process. Do not chop the nuts too finely – we want to achieve a nice, crunchy texture.
4

In a second, very large bowl, place the eggs and brown sugar. Using a hand mixer or a stand mixer with a whisk attachment, beat the ingredients on high speed for about 5-7 minutes. The mixture should become very light, fluffy, and triple in volume. It will resemble a zabaglione. This step is crucial for the lightness of the cake.

Ingredients: Chicken eggs (size L), Light muscovado brown sugar
Do not shorten the whipping time! Good aeration of the egg mixture is the secret to a fluffy cake. After whipping, the mixture should leave a clear trace (the so-called 'ribbon') on the surface when you lift the beaters.
5

Reduce the mixer speed to the minimum. Slowly drizzle the oil into the whipped egg mixture while continuously mixing. Mix only until the oil is combined with the mixture. Do not mix too long to avoid destroying the fluffy texture you achieved in the previous step.

Ingredients: Rapeseed oil
Slowly pouring in the oil allows for the creation of a stable emulsion, which translates to the moisture and texture of the cake. Pouring the oil too quickly can cause the mixture to 'curdle'.
6

Set aside the mixer. Add the previously mixed dry ingredients to the bowl with wet ingredients in three batches. After each batch, gently mix the batter using a large silicone spatula, making motions from the bottom of the bowl upwards. Mix only until the ingredients are combined. Finally, add the grated carrot, drained apples, and chopped nuts. Gently mix again with the spatula.

Ingredients: Mąka pszenna tortowa (typ 450), Apples (e.g. gray renet), Carrot, Walnuts
The technique of folding with a spatula is very important. It prevents excessive gluten development in the flour, which could make the dough tough and dense. A few lumps of flour in the dough are fine – they will disappear during baking.

Baking the cake

7

Pour the prepared batter into the previously prepared pan. Smooth the surface with a spatula. Place the pan in the preheated oven (180°C) and bake for 45-55 minutes. After about 45 minutes, perform the 'toothpick test' – insert a wooden skewer into the center of the cake. If it comes out clean and dry, the cake is ready. If there is raw batter on it, continue baking and check every 5 minutes.

Every oven bakes differently, so the baking time is approximate. The toothpick test is the most reliable method to check if the cake is done. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil.
8

Remove the baked cake from the oven. Leave it in the pan for 15-20 minutes to cool slightly. After that time, carefully transfer the cake to a wire rack and let it cool completely. This may take 1-2 hours. Do not apply the cream to a warm cake, as it will run off and melt.

Cooling the cake on a rack is important because it allows air circulation from all sides, preventing the bottom of the cake from becoming 'steamed'.

Brown Butter Cream and Decoration

9

While the dough is cooling, prepare the browned butter. In a small saucepan with a light bottom, place the butter and heat it over medium power. The butter will first melt, then start to foam and 'pop'. Stir it occasionally. After a few minutes, the foam will subside, and brown specks will begin to appear at the bottom. You will smell an intense, nutty aroma. As soon as the specks turn amber, immediately remove the saucepan from the heat and pour the butter (along with the specks) into a bowl to stop the browning process. Set aside to cool completely, then refrigerate until it solidifies.

Ingredients: Butter (min. 82% fat)
Using a saucepan with a light-colored bottom is key to controlling the color of the butter. The browning process happens very quickly at the end – the difference between perfectly browned butter and burnt butter is a matter of seconds. Stay alert!
10

Prepare the cream. In the bowl of a mixer, place the firm, browned butter. Beat with the mixer on high speed for 2-3 minutes until it becomes light and fluffy. Add the mascarpone cheese and cream cheese (both should be straight from the fridge) and mix on medium speed just until the ingredients are combined, about 30-40 seconds.

Ingredients: Serek mascarpone, Cream cheese (Philadelphia type)
Do not mix the cheeses too long, especially the mascarpone, as it may curdle and become runny. The key is to use cold cheeses and mix briefly.
11

Add sifted powdered sugar and vanilla extract to the bowl with the cheese mixture. Mix on the lowest speed until the sugar is combined with the mixture. Then increase the speed to high and mix for another minute until the cream is smooth, thick, and velvety. The finished cream is stable and delicious.

Ingredients: Powdered sugar, Vanilla extract
Sifting the powdered sugar will prevent lumps from forming in the cream. Starting to mix on low speed will protect your kitchen from a cloud of powdered sugar.
12

Make sure the cake is COMPLETELY cold. Spread the entire cream on top of the cake and smooth it out evenly with a spatula or knife, creating fancy waves or a smooth surface. Finally, sprinkle the top with coarsely chopped walnuts. Additionally, for color and flavor, you can decorate the cake with candied orange peel.

Ingredients: Walnuts, Candied orange peel
Before cutting, it's a good idea to place the cake with cream in the refrigerator for at least 30 minutes. The cream will slightly thicken, making it easier to cut into even, aesthetically pleasing portions.

Fun Fact

💡

Carrot cake, of which 'Squirrel' is a Polish variation, has its roots in medieval Europe. At that time, sugar and other sweeteners were extremely expensive and hard to come by, so sweet vegetables like carrots were used to sweeten cakes and puddings. The name 'Squirrel' comes from the fact that the cake is full of 'treasures' – nuts and dried fruits – just like the pantry of this woodland rodent.

Best for

Jesienne popołudnie przy kawie Rodzinne spotkanie Podwieczorek Święta

Tips

🍽️ Serving

The cake tastes best at room temperature when the cream is soft and velvety. Take it out of the fridge about 30 minutes before serving. It cuts very well when chilled. It pairs perfectly with a cup of black coffee, Earl Grey tea, or a glass of cold milk.

🥡 Storage

Due to the cream based on cheese, the cake should be stored in the refrigerator in an airtight container. It will keep its freshness and flavor for up to 4 days. It can also be frozen (without the cream). After baking and completely cooling, wrap the cake tightly in plastic wrap and freeze. It is best to prepare the cream fresh after thawing the cake.

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