Name: RECIPE: Carrot cake with orange and cream cheese - Mojačokolada.si
Total time: 1 h 30 min
Ingredients: 80 g carrot; 50 g eggs (1 M egg); 50 g crystal sugar; finely grated peel of 1⁄2 organic orange; 32 g of oil; 30 g orange juice; 55 g plain flour; 35 g ground hazelnuts; 3 g baking powder; 50 g carrot juice; 40 g orange juice; 10 g vanilla sugar; a pinch of cinnamon, or to taste; 1 gelatine leaflet; 50 g milk; 150 g Philadelphia cream cheese; 3 scoops of BAM vanilla paste; 50 g powdered sugar; 3 gelatine leaves; 250 g sweet whipping cream; 70 g of water; 90 g crystal sugar; 80 g sweetened condensed milk; 80 g BAM white chocolate; 2,5 gelatine leaves; orange food colouring in gel or paste

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Ingredients:

For the carrot sponge cake with orange:

80 g carrot
50 g eggs (1 M egg)
50 g crystal sugar
finely grated peel of 1⁄2 organic orange
32 g of oil
30 g orange juice
55 g plain flour
35 g ground hazelnuts
3 g baking powder

Carrot jelly with orange:

50 g carrot juice
40 g orange juice
10 g vanilla sugar
a pinch of cinnamon, or to taste
1 gelatine leaflet

FOR PHILADELPHIA MOUSSE:

50 g milk
150 g Philadelphia cream cheese
3 scoops of BAM vanilla paste
50 g powdered sugar
3 gelatine leaves
250 g sweet whipping cream

FOR MIRROR GLAZING:

70 g of water
90 g crystal sugar
80 g sweetened condensed milk
80 g BAM white chocolate
2,5 gelatine leaves
orange food colouring in gel or paste

Instructions:

FOR CARROT SPONGE CAKE WITH ORANGE:

Preheat the oven to 175 °C. Peel the carrots and cut them into rings. Separate the egg.

Whisk the egg yolk with the sugar and orange zest. Add the oil and orange juice and mix smooth. Pour the mixture into a stand mixer, add the carrot and grind to a smooth cream.

Pour the carrot cream into a bowl, add the ground hazelnuts and sifted flour with baking powder and blend smooth with a hand mixer.

Whisk the egg whites firmly and gently fold them into the creamed mixture with a spatula. Spread the mixture evenly on a 16 cm diameter baking tray lined with baking paper (bottom) and bake for 17 minutes. Test with a toothpick, making sure not to overbake the biscuit.

Cool the baked sponge cake in the baking tray for 5 minutes, then remove from the tray and cool on a wire rack. Cut the cooled sponge cake crosswise into two equal layers.

For carrot jelly with orange:

In a juicer, squeeze the carrot juice and zest the orange. Soak the gelatine in cold water for 5 minutes. In a small saucepan, add the sugar and cinnamon to the juice and bring to the boil. Strain the juice and melt the strained gelatine in it.

Place food-safe plastic wrap on a hard, flat surface and place a 16 cm diameter ring on top. Wrap the foil tightly around the ring, pour the juice into it and put it in the freezer to harden slightly. Place the top layer of sponge cake on the firm jelly and press gently. Return to the freezer for one hour or until frozen.

FOR PHILADELPHIA MOUSSE:

Soak the gelatine in cold water for 5 minutes. Mix the cream cheese smoothly with the vanilla paste and icing sugar. Whip the cream to soft peaks. Bring the milk to the boil, skim off the heat and dissolve the strained gelatine in it. Pour it over the cream and mix well with a hand mixer. Finally, gently fold in the whipped cream with a spatula in two steps.

FOR ASSEMBLING THE CAKE:

Place the plastic food foil on a flat, firm base and place the 18 cm diameter ring on top. Wrap the foil tightly around the ring.

Place the bottom part of the carrot sponge in the centre. Fill a piping bag with the cream, first filling the edge around the sponge, then piping the cream in a spiral over the top (you will use less than half of the cream). Smooth the surface.

Separate the frozen core from the ring and place it in the centre of the custard, biscuit-side down (the carrot jelly is on top). Fill the edge around the core with the custard and then spread it over the top. Smooth the surface and place the cake in the freezer for 12 hours to freeze completely.

FOR MIRROR GLAZING:

Soak the gelatine in cold water for 5 minutes. In a small saucepan, bring the water, sugar and condensed milk to the boil. Stir occasionally and bring to the boil at 103 °C. Drain the syrup, add the strained gelatine and stir until it melts. Pour over the chocolate, wait one minute and blend smooth with a stick blender. Add the colouring and mix again, then strain the icing and cover with plastic food film so that it touches the icing. Place in the fridge.

FOR ICING THE CAKE:

Heat the glaze to 30-32 °C, stir and strain.

Separate the frozen cake from the ring and place it on a narrow dish or glass. Pour the icing over the cake and allow the excess icing to run off. Remove any icing hanging from the cake with a knife and carefully transfer the cake to a stand using two palette knives.

Decorate the cake as desired and put it in the fridge to thaw slowly.

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

11,90 €

Vanilla paste, 70 g

9,90 €

Ingredients: