A timeless cake, elegantly styled. With a touch of white chocolate, it becomes irresistibly indulgent.

Whisk the sugar and eggs together in the bowl of a stand mixer.
Beat the egg and sugar mixture at high speed until pale about 5 minutes.
Slowly pour the oil into the sugar and egg mixture.
Sift the flour, salt, and baking powder, then fold into the batter.
Add the pineapple purée and the grated carrots.
Grease and lighlty flour a 17 cm springform pan.
Fill the pan three‑quarters full ((approximately 1 kg of batter).
Bake at 170 °C until the internal temperature reaches 95 °C (approximately 1 hour).
Let cool completely before spreading the cream on the cake.

Soak the gelatin sheet in cold water.
In a bowl, combine the cream cheese pieces and Ivora white chocolate.
Heat the 120g of whipping cream 35%, add the squeezed gelatin.
Mix with an immersion blender until smooth, add the 180g of whipping cream and mix again to obtain an homogeneous mixture
Mix with an immersion blender until smooth and homogeneous.
Refrigerate for at least 3 hours before use.
Whip the desired amount of cream to decorate the cake.
Spread the cream on top of the cake to add a decorative and refined touch.