GOLD: Carrot Cake
Carrots act as a natural sweetener in the cake as the sugars in carrots caramelize during baking, which adds moisture and sweetness without needing as much sugar.
- Level:
-
- Makes:
-
6 pieces
- Shelf life:
-
2 weeks
Carrot Cream
Ingredients: Carrot Cream
-
350 gHeavy cream
-
175 gcarrots
-
50 gCastor Sugar
-
3 gground cinnamon
-
10 ggelatine leaves
-
100 gCHK‐R30GOLD
Preparation: Carrot Cream
- Cook the cream, carrots, sugar and cinnamon in a saucepan until the carrots are soft and tender.
- Bloom the gelatine in ice water and squeeze out excess water.
- Add gelatine and chocolate to carrot mix and transfer to thermo mixer or hand blender.
- Blend until mixture smooth, then strain through a chinois.
- Pour and set in desired mould.
- Freeze overnight and bring to room temperature before serving.
Carrot Cake
Ingredients: Carrot Cake
-
360 gCastor Sugar
-
12 gbaking soda
-
2 gbaking powder
-
3 gground cinnamon
-
85 gcanola oil
-
55 gorange juice
-
4 Piece(s)whole eggs
-
450 gcarrots
-
250 gcake flour
Preparation: Carrot Cake
- Sift the dry ingredients and set aside.
- Combine the oil, orange juice and eggs and add to dry ingredient.
- Mix till well combined then fold in grated carrots.
- Place in baking sheet tray and bake at 160C for 35-40 minutes.
De-hydrated Carrots
Ingredients: De-hydrated Carrots
-
4 Piece(s)Whole carrots (Peeled)
Preparation: De-hydrated Carrots
- Wash and peel the carrots.
- Slice them thin & evenly then arrange them in a single layer not overlapping each other.
- Set dehydrator to 50-55 degrees and dry for 6-10 hours.
- If using an oven, set oven to lowest temperature (60C) and dry for 6-8 hours.
- Let carrots cool completely and store in an airtight container.
Carrot Gel
Ingredients: Carrot Gel
-
200 gCarrot juice
-
100 gFresh orange juice
-
30-40 gCastor Sugar
-
2 gagar-agar
-
pinchsalt
Preparation: Carrot Gel
- Boil the carrot juice, orange juice, sugar and salt in saucepan.
- Whisk in the agar-agar and bring to a simmer for 1 minute whisking constantly.
- Pour into a shallow tray or container and refrigerate overnight.
- Blend into gel with hand blender and pass through a fine sieve before serving.
Gold Callebaut Sauce
Ingredients: Gold Callebaut Sauce
-
100 gFull cream milk
Preparation: Gold Callebaut Sauce
- Heat milk in saucepan to a full boil.
- Melt chocolate in microwave before adding milk to avoid splitting of chocolate.
- Strain and serve either at room temperature or warm.
Assembly and finishing
- Using round cutters portion cake to desired size leaving space in middle of cake to pour caramel gold sauce.
- De-mould carrot cream from freezer and put onto cake and let cream come to room temperature.
- You can also leave carrot cream once de-mould in refrigerator for 1 week.
- Pour gold sauce into middle of cake and cover with a handful of dehydrated carrots ontop.
- Pour carrot gel on side of cake to serve.
Comments