Carrot cake with oranges, mango & sea buckthorn

For the carrot biscuit layers (3 pieces of 18 cm | 7 inch):

• Flour – 220 g | 7.75 oz
• Sugar – 180 g | 6.35 oz
• Eggs – 110 g | 3.90 oz
• Baking powder – 4 g | 0.15 oz
• Baking soda – 3 g | 0.10 oz
• Sour cream – 40 g | 1.40 oz
• Vegetable oil – 150 g | 5.30 oz
• Carrots – 250 g | 8.80 oz
• Cinnamon – 3 g | 0.10 oz
• Ginger / nutmeg – to taste | 0.00 to taste
• Zest from 0.5 orange | 1.00 item

Mash the carrots along with the vegetable oil, using a blender. Sift the dry ingredients. Whip the eggs with sugar for 5 to 7 minutes at high speed. Stir in the sour cream. Stir in the carrots with oil and the zest. Stir in all the dry ingredients. Bake at 175C (347F).

For the sea buckthorn / mango Namelaka:

• Sea buckthorn puree – 30 g | 1.05 oz
• Mango puree – 30 g | 1.05 oz
• White chocolate – 80 g | 2.80 oz
• Cream from 33% - 100 g | 3.55 oz
• Glucose – 5 g | 0.20 oz
• Gelatin – 2 g | 0.05 oz

Mix and warm the purees. Add the gelatin, the glucose and the melted chocolate. Mix everything. Add the cold cream. Let the Namelaka stabilize in the fridge.

For the sea buckthorn / mango / orange coolies:

• Sea buckthorn puree – 33 g | 1.15 oz
• Mango puree – 33 g | 1.15 oz
• Orange puree – 33 g | 1.15 oz
• Pectin NH – 2 g | 0.05 oz
• Sugar – 50 g | 1.75 oz
• Lemon acid - on the tip of a knife | 0.00 pinch

Mix and warm the purees. Mix the sugar and the pectin. Pour the mixture of sugar and pectin into the purees. Add the lemon acid.

For the coating crème:

• Cream cheese – 500 g | 17.65 oz
• Cream from 33% - 100 g | 3.55 oz
• Powdered sugar – 100 g | 3.55 oz

Place all the ingredients in a bowl, and whip.

P.S. any cream can be used for coating.