Ingredients
Biscuit
220 grams (7.75 ounces) carrots
155 grams (5.45 ounces) flour
5 grams (0.20 ounces) baking powder
80 grams (2.80 ounces) brown sugar
2 eggs
65 grams (2.30 ounces) vegetable oil
35 grams (1.25 ounces) pistachios
Orange & peach compote
20 grams (0.70 ounces) orange pulp
20 grams (0.70 ounces) peach (fresh or canned)
3 grams (0.10 ounces) gelatin
100 grams (3.55 ounces) peach juice
10 grams (0.35 ounces) brown sugar
3 grams (0.10 ounces) pectin
20 grams (0.70 ounces) liquid honey
saffron to taste
Walnuts praline with caramel
90 grams (3.15 ounces) walnuts
25 grams (0.90 ounces) honey
1 teaspoon orange zest
10 grams (0.35 ounces) sugar
15 grams (0.55 ounces) butter
Orange-flavored yoghurt mousse
22 grams (0.80 ounces) powdered gelatin
425 grams (15.00 ounces) natural yogurt
275 grams (9.70 ounces) cream (33-35%)
200 grams (7.05 ounces) creamy curd cheese
70 grams (2.45 ounces) white sugar
110 grams (3.90 ounces) cream (10%)
1 tablespoon orange zest
1 vanilla pod
Instructions
Step 1
### Biscuit Preparation
Step 2
1. Preheat the oven to 175°C (347°F).
Step 3
2. Grate 220 grams (7.75 ounces) of carrots and place them in a bowl.Tip: Using the shallow side of the grater will give a finer texture to the carrots.
Step 4
3. Mix 35 grams (1.25 ounces) of pistachios with spices (cardamom, cinnamon, mint, cloves, and lemon zest) in a pot and heat for 2 to 3 minutes. Grind them afterwards.Tip: Grinding the heated nuts and spices enhances their aroma.
Step 5
4. Separate 2 eggs (at room temperature) into yolks and whites. Mix the yolks with 65 grams (2.30 ounces) of vegetable oil and whisk briefly with a fork.
Step 6
5. In a separate bowl, whip the egg whites on medium speed until fluffy, gradually adding 80 grams (2.80 ounces) of brown sugar. Increase speed to high and whip until dense peaks form.
Step 7
6. Sift 155 grams (5.45 ounces) of flour with 5 grams (0.20 ounces) of baking powder. Add the dry mix to the whipped egg whites, followed by the yolk mixture, grated carrots, and ground nuts and spices. Gently fold the ingredients until smooth.Tip: Ensure there are no lumps of flour in the mixture.
Step 8
7. Pour the batter onto a silicone mat-lined baking sheet and bake for 18 to 20 minutes. Let it cool on a wire rack, then wrap it in cling film and leave it at room temperature overnight.
Step 9
8. Store the biscuit in the refrigerator until assembly. Before assembling, cut out two 16 cm (6.3 inch) cake layers and trim the edges for better mousse adherence.
Step 10
### Orange & Peach Compote Preparation
Step 11
1. Peel and dice 20 grams (0.70 ounces) of orange pulp and 20 grams (0.70 ounces) of peach.
Step 12
2. Soak 3 grams (0.10 ounces) of gelatin in cold water.
Step 13
3. Heat 100 grams (3.55 ounces) of peach juice in a saucepan. Separately mix 10 grams (0.35 ounces) of brown sugar with 3 grams (0.10 ounces) of pectin.
Step 14
4. Gradually pour the sugar-pectin mixture into the boiling juice, stirring constantly. Boil for one minute.
Step 15
5. Add the diced orange and peach, along with saffron. Stir and cool the mixture to 85°C (185°F).
Step 16
6. Squeeze water from the gelatin and add it to the compote, stirring until dissolved. Mix in 20 grams (0.70 ounces) of honey.
Step 17
7. Pour the compote into a silicone mold (16 cm diameter, 0.5 cm height) and freeze for at least 12 hours. Keep it in the freezer until assembly.
Step 18
### Walnuts Praline with Caramel Preparation
Step 19
1. Preheat the oven to 150°C (302°F) and line a baking sheet with parchment paper.
Step 20
2. In a pot, heat 90 grams (3.15 ounces) of walnuts, 25 grams (0.90 ounces) of honey, 1 teaspoon of orange zest, 10 grams (0.35 ounces) of sugar, and 15 grams (0.55 ounces) of butter over medium heat until the sugar dissolves, stirring occasionally.
Step 21
3. Spread the nut mixture on the prepared baking sheet and bake for 5 to 6 minutes. Mix the nuts and bake for another 3 to 4 minutes.
Step 22
4. Let the praline cool to room temperature and chop it into small sticky crumbs.
Step 23
### Orange-flavored Yoghurt Mousse Preparation
Step 24
1. Mix 425 grams (15.00 ounces) of natural yogurt, 200 grams (7.05 ounces) of creamy curd cheese, 275 grams (9.70 ounces) of cream (33-35%), 70 grams (2.45 ounces) of white sugar, and 1 tablespoon of orange zest in a deep mixing bowl.
Step 25
2. Stir the mixture at low speed using a paddle attachment until smooth. Do not whip.
Step 26
3. Combine 110 grams (3.90 ounces) of cream (10%) with 22 grams (0.80 ounces) of powdered gelatin and let it swell.
Step 27
4. Heat the gelatin mixture on very low heat to 80°C (176°F), stirring constantly. Do not let it boil.
Step 28
5. With the mixer running on low speed, gradually pour the hot gelatin cream into the mousse mixture in a thin stream and mix for one more minute.
Step 29
6. Leave the mousse at room temperature.
Step 30
### Cake Assembly
Step 31
1. Place an 18 cm (7 inch) ring mold on a silicone mat. Ensure the mat is on a hard surface that can be frozen.
Step 32
2. Place the first biscuit layer in the center and spread a small amount of mousse between the biscuit and the ring edges.
Step 33
3. Slightly lift the ring to let some mousse seep out, preventing voids. Add an even layer of half the roasted praline, followed by a 1.5 cm (0.6 inch) layer of mousse.
Step 34
4. Gently place the frozen compote onto the mousse and press slightly.
Step 35
5. Add another 1.5 cm (0.6 inch) layer of mousse, followed by the second biscuit layer and the remaining roasted praline.
Step 36
6. Cover the cake with the rest of the mousse up to the top of the ring mold. Smooth the surface with a spatula and cover with cling film. Freeze for at least 24 hours.
Step 37
7. Before serving, remove the ring and smooth the sides and top with a hot spatula. Optionally, cover with glaze or chocolate velours, and decorate as desired.
Step 38
8. Let the cake thaw in the refrigerator for 4 to 6 hours, then keep at room temperature for 10 to 15 minutes before serving.
Servings
Picture this: You’re hosting a garden party under the summer sun, and out comes this showstopper of a cake—a sublime fusion of sweet and tangy, creamy yet crumbly. Serve each slice with a dollop of freshly whipped cream or a delicate scoop of vanilla ice cream to give it that extra oomph.
For a more festive touch, consider drizzling a bit of honey or embellishing with candied orange slices and a sprinkle of chopped pistachios. If you're celebrating a special occasion, a glass of sparkling wine pairs exquisitely, enhancing the light orange notes from the mousse.
Alternatively, take it down a cozy route: enjoy a generous slice with a steaming cup of chai tea or rich espresso. The warm spices in the tea beautifully complement the spiced carrot cake, making it a comforting treat. Whether served at a glamorous soirée or a quiet afternoon tea, this cake fits any moment of indulgence.
Equipment
Grater
Ensure you have a fine or medium grater to shred the carrots efficiently.
Mixing Bowls
Use deep mixing bowls for better control and to avoid spills while whisking and mixing.
Iron Pot
Perfect for heating and blending nuts and spices without burning.
Electric Mixer
A mixer with both low and high-speed settings helps in achieving the perfect meringue and mousse consistency.
Silicone Mat and Molds
Silicone mats and molds make the baking process simpler and ensure easy removal of delicate layers.
Oven
A reliable oven that can maintain a steady temperature is crucial for even baking.
Variations
For a gluten-free masterpiece, swap the flour with a gluten-free blend that includes xanthan gum to maintain the cake’s texture. Ensure the baking powder you use is also gluten-free to avoid any surprises.
Veganizing this delight is simpler than it looks. Replace the eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and opt for a plant-based yogurt, such as coconut or almond. Choose a non-dairy cream and vegan cream cheese to create a luscious mousse, and agar-agar as a gelatin substitute for the compote. Voilà, a vegan and equally scrumptious version ready to impress!
Faq
- Can I use pre-grated carrots for this recipe?
While you can use pre-grated carrots, freshly grated carrots retain more moisture and flavor, which can significantly enhance the cake’s texture.
- How can I ensure my meringue has stiff peaks?
Make sure your mixing bowl and whisk are thoroughly clean and free from grease. Whisk the egg whites at room temperature and gradually add sugar while whipping at medium speed before increasing it.
- Why did my compote turn out too runny?
Ensure you’ve boiled the juice with the pectin thoroughly. Pectin needs to be activated by heat to set properly, so don't skip boiling it for a minute as mentioned.
- Can I prepare the mousse in advance?
Yes, but it's best to prepare it just before assembling to preserve its airy texture. You can store it at room temperature temporarily if needed.
- What's the best way to achieve smooth mousse sides on the cake?
Using a hot spatula to smooth the sides after removing the ring mold helps in achieving a neat, professional finish.
- How do I store leftovers?
Keep any leftovers in an airtight container in the fridge. It’s best consumed within 3 days to enjoy its optimal taste and texture.
Nutrition facts
CARROT MOUSSE CAKE
Recipe Yield:10 servings
Calories:per serving
Calories (Min - Max):350 - 450
Total Fat:21g
Saturated Fat:9g
Protein:7g
Total Carbohydrate:40g
Total Sugars:30g
