Carrot cake
| Ingredients | Preparation |
|---|---|
| Mix |
| Incorporate |
| Add |
| Mix |
Pour into donut-shaped silicon moulds. | |
Cream cheese filling
| Ingredients | Preparation |
|---|---|
| Warm to about 20ºC. |
| Heat |
| Add previously hydrated |
Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C. | |
| Add the previously whipped |
Mix and measure out about 45 g into moulds 10 cm in diameter. | |
* 2x 3 Atomised Glucose Meringue
| Ingredients | Preparation |
|---|---|
| Combine and heat to about 50°C, whisking constantly. |
Beat or set aside. | |
Zéphyr™ caramel chocolate cream
| Ingredients | Preparation |
|---|---|
| Make 600g custard base with |
| Incorporate |
| Pour on and emulsify |
| Add at around 40°C |
Finally pre-crystallise at about 30ºC and keep in the fridge for at least 12 hours. | |
Zéphyr™ white chocolate paint
| Ingredients | Preparation |
|---|---|
| Melt at about 40°C. |
Put into the spray gun and paint on to the frozen cake to obtain a velvety effect. | |
Finishing
| Ingredients | Preparation |
|---|---|
Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze. | |
| Decorate to taste. |
