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
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.
Instructions
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Servings
Variations
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.