Ingredients
Carrot sponge biscuit
sugar
180g
6.30oz
0.72cup
12tbsp
eggs
4pc
flour
190g
6.65oz
0.76cup
12.73tbsp
carrots
180g
6.30oz
0.72cup
12tbsp
walnuts
100g
3.50oz
0.40cup
6.70tbsp
baking powder
1 sachet
vegetable oil
90ml
2.97fl oz
0.36cup
6tbsp
spices (ginger, cinnamon, anise, cardamom, etc.)
2tsp
Filling
oranges
4pc
sugar
70g
2.45oz
0.28cup
4.69tbsp
starch
20g
0.70oz
1.34tbsp
Caramel
butter
70g
2.45oz
0.28cup
4.69tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
cream
150g
5.07fl oz
Cream cheese
cream cheese
600g
21oz
2.40cup
40.20tbsp
cream
120g
4.06fl oz
powdered sugar
180g
6.30oz
0.72cup
12tbsp
Finishing frosting
cream cheese
550g
19.25oz
2.20cup
36.85tbsp
butter
120g
4.20oz
0.48cup
8tbsp
powdered sugar
150g
5.25oz
0.60cup
10tbsp
Method
Carrot sponge biscuit
- Grate the carrots on a fine grater. Squueze out the juice.
- Grind the roasted nuts with a blender (not too finely).
- Whip the eggs with sugar until fluffy. Add the rest of ingredients, and carefully mix using a Spatula attachment.
- Bake the sponge biscuit in two 16cm (6.30 inch) rings at 329F (165C).
Filling
- Squeeze the juice form half of an orange.
- Cut the second half into pulp pieces.
- Mix it all with sugar and starch. Cook, and let it cool.
Caramel
- Melt the sugar over a medium heat.
- Gradually pour the hot cream.
- Let the mass boil for a minute, add the butter, and mash with a blender.
- Let the caramel cool in the fridge for 3-4 hours.
Cream cheese
- Whip the cream cheese and the powdered sugar until smooth.
- Add the cream, and whip once again until fluffy and matte.
Assembly
- Cut the sponge biscuit into 3 cake layers. Don't soak!
- Cover each cake layer with cream cheese. Also make the sides.
- Put the caramel in the middle, and cover it with the orange filling.
- Alternate the layers.
Finishing frosting
- Warm the butter a little until soft (with microwave pulses, 3-5 seconds).
- Whip the soft butter with the powdered sugar.
- Add the cream cheese, and whip until smooth.
