Ingredients
Carrot Biscuit
- 115 grams (4.05 ounces) eggs
- 145 grams (5.10 ounces) brown sugar
- 145 grams (5.10 ounces) sugar
- 170 grams (6.00 ounces) flour
- 80 grams (2.80 ounces) walnut flour
- 9 grams (0.30 ounces) baking powder
- 1 gram (0.05 ounces) cinnamon powder
- 70 grams (2.45 ounces) sunflower oil
- 70 grams (2.45 ounces) butter, melted
- 190 grams (6.70 ounces) grated carrots
- Zest from 2 oranges
Tangerine-Carrot Jelly
- 67 grams (2.35 ounces) carrot puree
- 17 grams (0.60 ounces) carrot juice
- 33 grams (1.15 ounces) tangerine puree
- 20 grams (0.70 ounces) tangerine slices
- 42 grams (1.50 ounces) sugar
- 2 grams (0.05 ounces) gelatin
- 3 grams (0.10 ounces) pectin NH
- 1 gram (0.05 ounces) citric acid
Caramel Syrup
- 35 grams (1.25 ounces) water
- 100 grams (3.55 ounces) sugar
- 15 grams (0.55 ounces) invert sugar
Caramelized Nuts
- 120 grams (4.25 ounces) walnuts
- 20 grams (0.70 ounces) syrup
- 10 grams (0.35 ounces) sugar
- Cocoa butter, to taste
Light Double Cheese Custard
- 46 grams (1.60 ounces) egg yolks
- 27 grams (0.95 ounces) sugar
- 13 grams (0.45 ounces) water
- 27 grams (0.95 ounces) glucose
- 175 grams (6.15 ounces) cream cheese
- 40 grams (1.40 ounces) goat cheese
- 6 grams (0.20 ounces) gelatin
- 150 grams (5.30 ounces) cream
- 35 grams (1.25 ounces) trimolin (or honey)
Equipment
- Blender
Grind walnuts into a fine flour easily. For best results, make sure the blender is clean and dry before use.
- Fine Grater
Effortlessly achieve finely grated carrots for a consistent batter. Use a microplane for smoother texture.
- Silicone Baking Mat
Prevent sticking and ensure even baking. Always clean thoroughly after each use.
- Cling Film
Essential for creating the perfect jelly layer and lining the cake mold. Use high-quality, food-safe cling film.
- Acetate Tape
Line the sides of your cake pan for perfect edges. Make sure it adheres securely to avoid leaks.
Instructions
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Servings
You’ve nailed the baking; now it’s time to make the most of it! 🎉
Enhance the Experience: Serve this carrot-spiced pastry with a dollop of whipped cream or a scoop of vanilla ice cream. 🍨 The creaminess elevates the flavors and adds a sumptuous contrast.
Perfect Pairings: Pair each slice with a warm cup of spiced chai tea or a chilled glass of moscato wine. It creates a cozy mood, be it for a cozy gathering or a grand celebration! 🍷
Add a Touch of Decor: Garnish the top with additional caramelized nuts or a sprinkle of powdered sugar. A little extra touch of elegance can make any dessert look gourmet. ✨
Whether you’re sharing it at a special event or indulging on a quiet evening, this pastry promises to be a hit. Enjoy every bite! 😋
Variations
Love this recipe but need some adjustments? Try these gluten-free and vegan variations! 🌱
Gluten-Free Version: Simply replace the flour with a gluten-free baking blend and ensure your baking powder is certified gluten-free. Easy peasy! 🥳
Vegan Version: Substitute eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Replace cream cheese and goat cheese with vegan cream cheese options and use agar-agar instead of gelatin. Voilà, vegan delight! 🥕🧡
Faq
- Why did my cake turn out too dense?
Make sure you gently fold in the ingredients, especially after adding the melted butter and oil, to avoid overmixing which can cause a dense texture.
- Can I make this recipe without a silicone baking mat?
Yes, you can use parchment paper or a well-greased baking sheet as alternatives.
- How do I store leftover pastry?
Store in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- What’s the best way to ensure my jelly layer sets properly?
Be sure to bring the puree mixture to a full boil before adding the citric acid and gelatin. Refrigerate the layer until fully set before assembling.
- Can I substitute the goat cheese in the custard?
Yes, you can use additional cream cheese if you prefer a milder flavor or even mascarpone for a richer texture.
- How do I achieve a smooth custard texture?
Make sure to whisk the yolks thoroughly and gradually incorporate them into the hot syrup mixture to avoid any curdling.