Tropical mousse shortcake with carrot & orange

The calculcation in the recipe is for a frame 20*20cm (7.88*7.88 inch), with a hight of 5cm (1.97 inch).

1. Preheat the oven to 347-356F.
2. Whip the butter and sugar until fluffy and light; add eggs one at a time, whipping well each time.
3. Sift the flour on top, add the baking powder, and stir by hand, adding milk.
4. Finally add the pineapple puree, carrots and coconut flakes. Stir, and spread the dough on a baking sheet so that a 20*20cm (7.88*7.88 inch) square can be cut out of it later.
5. Bake the biscuit for 20-23 minutes at 347-356F. It's important not to overdry the biscuit! It should spring well!
6. Let the finished biscuit cool, and then cut a 20*20cm (7.88*7.88 inch) square using a frame. Put the square on the bottom of the frame, and place it in the freezer.

1. Soak the gelatin in cold water, and leave it to swell.
2. Pour the orange juice into a saucepan, add a mixture of sugar and pectin to the juice, and cook until boiling.
3. Remove the saucepan from the heat, and add the swollen gelatin. The mass will be hot and liquid; you need to wait until it cools down and becomes thicker.
4. Then pour the confit onto the biscuit in the frame. You better pre-cover the bottom of the frame with a film.
5. Place the frame with biscuit and confit in the freezer.

1. Soak the gelatin, and let it swell.
2. Whip the cream with the cream cheese and the powdered sugar until smooth.
3. Warm up the milk, and dissolve the swollen gelatin in it.
4. Pour the milk in a trickle into the cream cheese mass, whipping it at a high speed. The mass should be soft and airy.
5. Pour the souffle over the framed confit, and refrigerate to stabilize.

The shortcakes are ready. You can decorate the dessert at your discretion. In the pictures you can see the whipped mango ganache on top of the shortcakes.

1. Pour the hot cream over the chocolate, and mash with a blender until smooth.
2. When the mass temperature is 95-104F, add the butter at room temperature, and mash again with a blender.
3. Cover the container with foil in contact, and put it in the fridge for 12 hours.
4. After the specified time, whip the ganache until fluffy. It's important not to overwhip it, it must remain airy.
5. Sprinkle the finished ganache with freeze-dried mango powder.

P.S. You better use the 34% white chocolate.