Ingredients

Carrot biscuit
flour
220g
7.70oz
1cup
14.74tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
eggs
110g
3.85oz
0.44cup
7.37tbsp
baking powder
4g
0.14oz
0.27tbsp
baking soda
3g
0.11oz
0.20tbsp
sour cream
40g
1.40oz
2.68tbsp
vegetable oil
150g
5.07fl oz
carrots
250g
8.75oz
1cup
16.75tbsp
cinnamon
3g
0.11oz
0.20tbsp
ginger
to taste
nutmeg
to taste
orange zest
0.5pc
Sea buckthorn and mango Namelaka
sea buckthorn puree
30g
1.05oz
2tbsp
mango puree
30g
1.05oz
2tbsp
white chocolate
80g
2.80oz
0.32cup
5.36tbsp
cream 33%
100g
3.38fl oz
glucose
5g
0.18oz
0.34tbsp
gelatin
2g
0.07oz
0.13tbsp
Sea buckthorn / mango / orange coolies
sea buckthorn puree
33g
1.16oz
2.21tbsp
mango puree
33g
1.16oz
2.21tbsp
orange puree
33g
1.16oz
2.21tbsp
pectin NH
2g
0.07oz
0.13tbsp
sugar
50g
1.75oz
3.35tbsp
lemon acid
pinch
Coating creme
cream cheese
500g
17.50oz
2cup
33.50tbsp
cream 33%
100g
3.38fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp

Method

Carrot biscuit

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).

Namelaka

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.

Coolies

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.

Coating creme

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.