Ingredients

Carrot biscuit
eggs
115g
4.03oz
0.46cup
7.71tbsp
brown sugar
145g
5.08oz
0.58cup
9.72tbsp
sugar
145g
5.08oz
0.58cup
9.72tbsp
flour
170g
5.95oz
0.68cup
11.39tbsp
walnut flour
80g
2.80oz
0.32cup
5.36tbsp
baking powder
9g
0.32oz
0.60tbsp
cinnamon powder
1g
0.04oz
0.07tbsp
sunflower oil
70g
2.37fl oz
butter
70g
2.45oz
0.28cup
4.69tbsp
grated carrots
190g
6.65oz
0.76cup
12.73tbsp
orange zest
2pc
Tangerine-carrot jelly
carrot puree
67g
2.35oz
0.27cup
4.49tbsp
carrot juice
17g
0.57fl oz
tangerine puree
33g
1.16oz
2.21tbsp
tangerine slices
20g
0.70oz
1.34tbsp
sugar
42g
1.47oz
2.81tbsp
gelatin
2g
0.07oz
0.13tbsp
pectin NH
3g
0.11oz
0.20tbsp
lemon acid
1g
0.04oz
0.07tbsp
Caramel syrup
water
35g
1.18fl oz
sugar
100g
3.50oz
0.40cup
6.70tbsp
invert sugar
15g
0.51fl oz
Caramelized nuts
walnuts
120g
4.20oz
0.48cup
8tbsp
syrup
20g
0.68fl oz
sugar
10g
0.35oz
0.67tbsp
cocoa butter
to taste
Light double cheese custard
egg yolks
46g
1.61oz
3tbsp
sugar
27g
0.95oz
1.81tbsp
water
13g
0.44fl oz
glucose
27g
0.95oz
1.81tbsp
cream cheese
175g
6.13oz
0.70cup
11.73tbsp
goat cheese
40g
1.40oz
2.68tbsp
gelatin
6g
0.21oz
0.40tbsp
cream
150g
5.07fl oz
trimolin / honey
35g
1.23oz
2.35tbsp

Method

This cake contains: carrot-orange sponge cake with cinnamon and nuts, carrot-tangerine jelly with tangerine pieces, caramelized walnuts, mousse with two types of cheese and patebombs.

The calculation is for a mold with a diameter of 18 cm (7 inch).

Ingredients

Carrot biscuit:

  • eggs - 115 g | 4.05 oz
  • brown sugar - 145 g | 5.10 oz
  • sugar - 145 g | 5.10 oz
  • flour - 170 g | 6.00 oz
  • walnut flour - 80 g | 2.80 oz
  • baking powder - 9 g | 0.30 oz
  • cinnamon powder - 1 g | 0.05 oz
  • sunflower oil - 70 g | 2.45 oz
  • butter - 70 g | 2.45 oz
  • grated carrots - 190 g | 6.70 oz
  • zest from 2 oranges

Tangerine-carrot jelly:

  • carrot puree - 67 g | 2.35 oz
  • carrot juice - 17 g | 0.60 oz
  • tangerine puree - 33 g | 1.15 oz
  • tangerine slices - 20 g | 0.70 oz
  • sugar - 42 g | 1.50 oz
  • gelatin - 2 g | 0.05 oz
  • pectin NH - 3 g | 0.10 oz
  • citric acid - 1 g | 0.05 oz

Caramelized syrup:

  • water - 35 g | 1.25 oz
  • sugar - 100 g | 3.55 oz
  • invert sugar - 15 g | 0.55 oz

Caramelized nuts:

  • walnuts - 120 g | 4.25 oz
  • syrup - 20 g | 0.70 oz
  • sugar - 10 g | 0.35 oz
  • cocoa butter (separately) to taste

Light double cheese custard:

  • yolks - 46 g | 1.60 oz
  • sugar - 27 g | 0.95 oz
  • water - 13 g | 0.45 oz
  • glucose - 27 g | 0.95 oz
  • cream cheese - 175 g | 6.15 oz
  • goat cheese - 40 g | 1.40 oz
  • gelatin - 6 g | 0.20 oz
  • cream - 150 g | 5.30 oz
  • trimolin - 35 g (can be replaced with honey) | 1.25 oz

Carrot biscuit

  1. This portion of dough can be used for several cakes, but it will be difficult to make a smaller amount, so you can bake a layer of biscuit, cut a circle with a ring of the required diameter, and eat the rest with pleasure.
  2. Grate the carrots on a fine grater. Grind the walnuts in a blender into flour. Whip the eggs with both kinds of sugar.
  3. Combine dry ingredients together and sieve. Add them to the eggs and mix gently. Add the melted butter and the sunflower oil, grated carrots and zest, and whip gently.
  4. Place the dough on a baking sheet lined with silicone mat in an 8 mm (0.3 inch) layer. Bake at 180C (356F) until tender - about 15 minutes.

Carrot jelly

Heat the puree to 40C (104F), add pectin mixed with sugar. Add the tangerine wedges, bring to a boil and add citric acid. Add the swollen gelatin and stir. Pour into a cling film ring and freeze.

Syrup

Combine all the ingredients and bring them to a boil.

Caramelized nuts

Mix all the ingredients. Bake for 15 minutes at 150C (302F). When cool, coat it with melted cocoa butter.

Light double cheese cream

  1. Whisk the yolks with sugar and trimoline (honey). Keep the water, sugar and glucose on the heat until they rich the temperature of 118C (245F). Add the whipped egg yolks and blend. At a temperature of 35C (95F), add the melted gelatinous mass.
  2. Whisk the cheese separately, add to the yolk mass. Whip the cream separately and stir it into the mixture.

Cake assembling

  1. Tighten the cake pan with cling film and line the sides with the acetate tape. Pour some of the mousse on the bottom of the mold, add the nuts. Top it with a circle of frozen compote.
  2. Then add the mousse again and cover it with a biscuit layer. Send the cake to frost for at least 12 hours.
  3. Decorate with glaze or velour (as you wish). Place the cake to the fridge until completely thawed, then serve.

Bon Appetit!