Ingredients

Carrot biscuit
carrots
1.75 cup
420 g
14.70 oz
13.86 fl oz
walnuts
0.50 cup
150 g
5.25 oz
4.95 fl oz
butter
1 cup
250 g
8.75 oz
8.25 fl oz
salt
1 tsp
4.92 ml
eggs
4 pc
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
flour
1.25 cup
300 g
10.50 oz
9.90 fl oz
bking powder
1 tsp
4.92 ml
baking soda
1 tsp
4.92 ml
orange zest and juice
1 pc
Pear layer
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water
0.50 cup
120 ml
3.96 fl oz
pears
3 pc
butter
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cinnamon
1 tsp
4.92 ml
Creamy cheese moussy
gelatin
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
water
0.25 cup
80 ml
2.64 fl oz
cream
2 cup
500 ml
16.50 fl oz
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz

Method

This seasonal cake is made from fresh carrots and pears, right from the branch. It perfectly combines the crumbly carrot & walnuts biscuit layers with some light and fluffy custard. 

It’s a real delight!

The calculation is for a 20 cm (7.9 inch) mold.

Ingredients

For the carrot biscuit layers:

  • carrots - 420 g | 14.80 oz
  • walnuts - 150 g  | 5.30 oz
  • butter - 250 g | 8.80 oz
  • salt - 1 tsp | 1.00 tsp
  • eggs - 4 pcs | 4.00 items
  • sugar - 130 g | 4.60 oz
  • flour - 300 g | 10.60 oz
  • baking powder - 1 tsp | 1.00 tsp
  • baking soda - 1 tsp | 1.00 tsp
  • zest and juice of 1 orange | 1.00 item

For the pear layer:

  • gelatin - 10 g | 0.35 oz
  • water - 120 ml | 4.10 fl oz
  • pears - 3 pcs | 3.00 items
  • butter - 40 g | 1.40 oz
  • sugar - 50 g | 1.75 oz
  • cinnamon - 1 tsp | 1.00 tsp

For the creamy cheese mousse:

  • gelatin - 20 g | 0.70 oz
  • water - 80 ml | 2.70 fl oz
  • cream - 500 ml | 16.90 fl oz
  • cream cheese - 400 g | 14.10 oz
  • sugar - 80 g | 2.80 oz

Pear layer

Finely chop the pears, and fry them with butter, sugar and cinnamon. Add the ready-made gelatin, and pour the mix into two 20 cm (7.9 inch) molds. Place them in the cold until setting, and then put them in the freezer.

Carrot biscuit

Rub the carrots on a fine grater; fry the nuts with butter and salt. Mix all the ingredients for the biscuit layers. Divide the resulting dough into 3 parts; bake the biscuits at 180C (356F) for 25 minutes.

Mousse

For the mousse, whip the cream, and add the cheese and the sugar; finally, add the finished gelatin.

Assembling

Assemble the cake, following the next order:

a biscuit layer – the custard – a pear layer – the custard – a biscuit layer – the custard – a pear layer – the custard – a biscuit layer.