Ingredients

Carrot biscuit
flour
1 cup
220 g
7.70 oz
7.26 fl oz
sugar
0.75 cup
180 g
6.30 oz
5.94 fl oz
eggs
0.50 cup
110 g
3.85 oz
3.63 fl oz
baking powder
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
baking soda
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
sour cream
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vegetable oil
0.50 cup
150 g
5.25 oz
4.95 fl oz
carrots
1 cup
250 g
8.75 oz
8.25 fl oz
cinnamon
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
ginger
to taste
nutmeg
to taste
orange zest
0.50 pc
Sea buckthorn and mango Namelaka
sea buckthorn puree
2 tbsp
30 g
1.05 oz
0.99 fl oz
mango puree
2 tbsp
30 g
1.05 oz
0.99 fl oz
white chocolate
0.25 cup
80 g
2.80 oz
2.64 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
glucose
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Sea buckthorn / mango / orange coolies
sea buckthorn puree
0.25 cup
2.25 tbsp
33 g
1.16 oz
1.09 fl oz
mango puree
0.25 cup
2.25 tbsp
33 g
1.16 oz
1.09 fl oz
orange puree
0.25 cup
2.25 tbsp
33 g
1.16 oz
1.09 fl oz
pectin NH
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
lemon acid
pinch
Coating creme
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz

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.