Carrot cake

Recipe

carrot cake

Ingredients Preparation
  • 300g
    eggs
  • 220g
    brown sugar
  • 50g
    invert sugar
  • 580g
    sunflower oil
  • 600g
    wholegrain spelt flour
  • 20g
    raising agent
  • 20g
    bicarbonate of soda
  • 10g
    guerande salt
  • 10g
    cinnamon powder
  • 20g
    concentrated vanilla extract
  • 600g
    grated carrot
  • 300g
    partly toasted hazelnuts
  • 3zest
    mandarines

Whisk the eggs with the brown sugar and the invert sugar. Add the sunflower oil, the mixed spelt flour and the raising agent. Add the salt, the cinnamon, the mandarin, the vanilla and lastly the grated carrot, then fill the chosen moulds. Bake in a previously lined mould for 40 minutes at 170ºC.

mandarin butter

Ingredients Preparation
  • 100g
    mineral water
  • 250g
    Sugar
  • 30g
    glucose
  • 300g
    butter
  • 10drop(s)
    mandarin essential oil

Make a syrup with the water, sugar and glucose and cool to 40ºC. Cream the butter and emulsify in the table top food mixer, add the syrup to the mixture and lastly the mandarin essential oil. Cover the cake pores with this cream and set aside in the refrigerator. 

orange glaze

Ingredients Preparation
  • 250g
    mineral water
  • 300g
    sugar
  • 300g
    glucose
  • 200g
    condensed milk
  • 19g
    gelatin leaves
  • 300g
    Istak
  • 0.5g
    fat-soluble orange colouring

Cook the syrup with the glucose at 104ºC, add the previously soaked gelatin leaves, the condensed milk and lastly the chocolate in drops with the colouring, emulsify and extract the air. Glaze at 30ºC with the cakes well frozen, then cut the ends off the cakes with a sharp knife. Outline the sides with strips of Istak chocolate dyed with fat-soluble orange colouring.

assembly

Make a very orange couverture, combining it with the white chocolate and fill a PVC tube, leave to crystallize. Make slices of chocolate with a vegetable peeler to imitate carrot, accompanied by an orange segment.

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