Carrot cake

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.

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. 

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.