Carrot cake to go

Ingredients

Sponge

200 grams (7.05 ounces) cane sugar
Pinch of salt
3 large eggs
65 grams (2.29 ounces) butter
245 grams (8.64 ounces) grated carrots
245 grams (8.64 ounces) flour
2 teaspoons baking powder
0.66 teaspoon ground cinnamon
0.33 teaspoon ground nutmeg
0.33 teaspoon ground ginger
80 grams (2.82 ounces) vegetable oil

Tangerine Filling

480 grams (16.93 ounces) tangerine puree
40 grams (1.41 ounces) sugar
10 grams (0.35 ounces) pectin

The Cream

800 grams (28.22 ounces) sour cream
150 grams (5.29 ounces) condensed milk
Juice of 0.5 lemon

Equipment

Electric Mixer
An electric mixer is essential to achieve that light and airy texture for the sponge. Tip: Ensure your butter is at room temperature for the best results.
20cm Baking Rings
These rings help in baking evenly sized sponge layers. Tip: Grease them well to ensure the cake releases easily.
Spatula
A silicone spatula is perfect for gently folding in ingredients. Hint: Use it to scrape every bit of batter from the bowl too!
Thermometer
Use a food thermometer to precisely heat the tangerine puree to 104F. Tip: Accuracy is key for perfect consistency.

Instructions

Step 1

Step 1: In a large mixing bowl, combine the cane sugar, a pinch of salt, and the eggs. Beat everything well until the mixture becomes clear and fluffy. For best results, use room-temperature eggs.

Step 2

Step 2: Add the very soft butter at room temperature into the mixture and gently beat until the texture is smooth. Softened butter blends more easily and evenly in the batter.

Step 3

Step 3: Sift the flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger into the mixture. Gently combine everything together.

Step 4

Step 4: Next, pour in the vegetable oil and mix until the batter is smooth.

Step 5

Step 5: Fold in the grated carrots using a spatula and ensure everything is well combined.

Step 6

Step 6: Divide the batter into two equal parts and pour them into two 20cm (about 8 inch) baking rings. Bake in a preheated oven at 356°F (180°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge to cool in the baking rings for a few minutes before transferring them to a wire rack to cool completely.

Step 7

Step 7: For the tangerine filling, warm the tangerine puree to approximately 104°F (40°C). Mix the pectin with the sugar and then pour this mixture into the warmed puree while continuously stirring. Bring to a boil and cook for 1 minute. Let the filling cool. It's crucial to stir constantly while adding the pectin to prevent lumps.

Step 8

Step 8: In another bowl, beat the sour cream together with the condensed milk until well combined. Gradually pour in the lemon juice while continuing to beat. The cream will naturally thicken. Make sure to beat at a medium speed to avoid over-whipping the cream.

Step 9

Step 9: To assemble the dessert, layer in cups as follows: start with a base of the sponge, then a layer of cream, followed by the tangerine filling. Repeat the layers as needed.

Servings

Get ready to wow your guests with innovative serving ideas! 🍽️ This Carrot & Tangerine Delight can be presented in various fun ways:

Elegant Layers: Serve in transparent glass cups to showcase beautiful layers of sponge, cream, and filling. Top with a mint leaf and a dash of powdered sugar for an Instagram-worthy look. 📸

Mini Bites: Use a cookie cutter to layer small, bite-sized portions on a dessert platter. Perfect for parties, and they disappear in seconds! 🎉

Family-Style: Bake the sponge in a larger dish and layer the cream and filling on top. Slice into squares and serve on a large platter for everyone to share. An excellent option for more casual settings. 👨‍👩‍👧‍👦

No matter how you serve it, this dessert is guaranteed to be a hit! 🍰

Variations

Looking for gluten-free or vegan options? 🌱 We've got you covered!

Gluten-Free: Substitute the flour with a gluten-free blend suitable for baking. Ensure that your baking powder is gluten-free. Enjoy the same great taste sans gluten!

Vegan: Replace eggs with flaxseed meal mixed with water (1 Tbsp flaxseed meal + 2.5 Tbsp water per egg), and use vegan butter and a plant-based sour cream alternative. Swap condensed milk with coconut condensed milk and add a bit extra lemon juice to help thicken the cream. Voilà, a vegan version of this delightful dessert! 🌿

Faq

How do I know when the sponge is done baking?
Insert a toothpick into the center; if it comes out clean, the sponge is ready!
Can I use a different puree for the filling?
Absolutely! You can substitute tangerine puree with mango, strawberry, or another fruit of choice.
Why is my cream not thickening?
Ensure your sour cream is chilled and that you're adding lemon juice gradually while beating. This helps in achieving the desired thickness.
Can I make the sponge in advance?
Yes, you can bake the sponge layers a day ahead and store them in an airtight container at room temperature.
How can I add more flavor depth to the cream?
Consider adding a teaspoon of vanilla extract or a splash of your favorite liqueur for an extra kick!
How do I prevent the filling from becoming too thick?
Be sure to mix the pectin and sugar thoroughly before adding it to the puree to ensure it incorporates evenly.