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Carrot cake
Made with Ivoire 35% White Chocolate
Steps: 4
Servings: Recipe for 15 mini carrot cakes
4 Recipes steps
1 Dry CARROT PIE filling
195 g flour T405
265 grams of sugar
1.5 g baking soda
1 g baking powder
1 gram of salt
110 grams of eggs
90 grams of grapeseed oil
75 grams of butter
4 organic carrots
Wash the carrots and then put them unpeeled in the juicer.
When juicing, remove 65 g of juice and 155 g of carrot fibers.
Beat the eggs with the sugar, then add the carrot juice, oil and previously melted butter. Sift together the flour, baking powder, and baking soda, then add to the previous mixture.
Add the carrot fibers and mix until done.
Cover with cling film and chill in the fridge overnight.
The next day the carrot cakes are baked:
Grease the baking rings and line them with baking paper (strips about 4.5 cm wide and 10 cm long).
Put 60 g of dough in each of the baking rings.
Cover the baking rings with baking paper and place a baking sheet on top so that the carrot cakes can bake evenly.
Bake at 170°C for 35 minutes. Remove from the oven and let cool completely.
Freeze 2 hours before serving.
2 FOAM IVOIRE GANACHE CREAM 35% WITH VANILLA AND CARROT JUICE
75 g carrot juice
5 g acacia honey
1/2 g Norohy vanilla bean
100 g chocolate Ivoire 35%
185 g cold cream
Heat 75 g carrot juice with the honey and vanilla pulp.
Pour in three portions over the previously melted Ivoire 35% chocolate , stirring with the spatula.
Add the 185g cold liquid cream all at once and blend with a hand blender to complete the emulsion.
Cover with cling film and refrigerate overnight.
3 CARROT HIPS
70 grams of butter
70 g powdered sugar
70 grams of flour
35 grams of protein
35 g carrot juice
Optionally juiced carrots
Mix the previously melted butter with the icing sugar in a mixer
Add the sifted flour and then the egg white and carrot juice.
Chill for 10 minutes. Prepare the hips in the desired shape and size and place the carrot fibers obtained in the juicer on top.
Bake at 170°C for 6-7 minutes.
Shape the hips after baking using the gutter.
4 Caramelia 33% ICE PICK ICE CREAM
200 g Caramelia chocolate 33%
20 grams of grapeseed oil
50 g chopped hazelnuts
Melt the Caramelia 33% chocolate at 45°C and add the grapeseed oil.
Mix in the chopped hazelnuts.
Use at around 35°C.
Assembly
Prepare the popsicle frosting with Caramelia 33% . Glaze the carrot cakes by dipping in the popsicle icing. Make sure that only the lower part is covered. Whip the Ivoire ganache 35% with the vanilla and carrot juice until you have an elastic texture that can be used with a piping bag. Pipe the ganache onto each carrot cake using a piping bag with an 18mm nozzle. Finally, place a carrot stick on top of the ganache.
