Gunnerudskaka

Gunnerudskaka
ingredients for a mold

 

Cake

2.5 dl grated parsnip
2 dl grated pear
3 eggs
3 dl (270 g) caster sugar
1 1/2 dl sunflower oil
1 tbsp Xante pear brandy or essence
3 dl (180 g) flour
1 tsp vanilla sugar
3 tsp baking powder
1 tsp ground cardamom
1 pinch of salt

Topping

200 g philadelphia cheese
150 g room temperature butter
3 dl (180 g) icing sugar
3 tsp vanilla sugar
Zest of 1 lemon and juice of 1/2 lemon

Instructions

  1. Preheat the oven to 150 degrees. Prepare the butter for the topping so it has time to warm up.

  2. Peel and grate the parsnips and pears (squeeze the juice out of the pears).

  3. Whisk the eggs and sugar until very soft.

  4. Mix the flour, vanilla sugar, baking powder, cardamom and salt. Sift and fold into the egg batter.

  5. Gently stir in the oil and pear brandy.

  6. Finally, fold in the parsnips and pears.
    Place buttered paper in the bottom of a springform pan (before attaching the edges, so the paper sticks to the bottom), butter the edges if necessary.

  7. Pour in the batter and bake at the bottom of the oven for about 55 minutes. Allow the cake to cool slightly before removing it from the mold.

  8. While the cake is in the oven, make the topping. Whisk all the ingredients together with an electric whisk into a smooth cream.

  9. When the cake has cooled, spread or pipe the topping on the cake. Decorate with powdered cinnamon or lemon zest.