Recipe72-Easter Carrot Cake

Easter Carrot Cake

Orange Mousse

g
Sugar90
Egg White60
Orange Puree300
TOPPING ACE 500300
Gelatin Sheet (5 pcs)10

Process

  1. Cut Orange into half and squeeze it.
  2. Whip egg white with sugar by add little by little while whipping to make meringue.
  3. Add Orange Puree to meringue and mix.
  4. Add Gelatine Sheet (melted) and TOPPING ACE 500 (whipped) and mix well.

Orange Coulis

g
Blood Orange Puree500
Sugar80
Pectin10
Gelatin10

Process

  1. Boil Blood Orange Puree and stir frequently.
  2. Add Sugar, Pectin and Gelatin. Stir and melt Gelatin.
  3. Pipe Jelly into sphere mould of diameter 3cm x height 2cm. Keep frozen till set.

Carrot Cake

g
Sugar350
Eggs (8 nos)400
Corn Oil200
PALFFY 780LTU100
Carrot400
Walnut130
Cake Flour400
Salt7
Baking Soda10
Baking Powder15
Cinnamon Powder5

Process

  1. Grate Carrot.
  2. Mix all ingredients together, stir and mix well.
  3. Transfer to baking tray and spread the dough smoothly.
  4. Bake at 30min at 170℃.
  5. Cut carrot cake using round mould of diameter 7cm x height 6cm.
  6. Slice the carrot cake from side to side, making 2 pcs of carrot cakes.

Chocolate Cup

g
DARK COMPOUND CHOCOLATE500

Process

  1. Pour melted DARK COMPOUND CHOCOLATE into baking cup of diameter 8cm x height 3cm, pour out the excess to coat the baking cup, making Chocolate Cup.

Glacage

g
Water275
Sugar300
Glucose300
Sweetened Condensed Milk200
Gelatine Sheet(10 pcs)20
WHITE COMPOUND CHOCOLATE300
Liposoluble Orange Coloring10

Process

  1. Boil Water, Sugar, Sweetened Condensed Milk and Glucose, stir and make sure content fully melted.
  2. On a separate bowl with WHITE COMPOUND CHOCOLATE and Gelatine Sheet, pour boiling mixture over it, keep stirring while making it melt.
  3. Add Liposoluble Orange Coloring and stir well. Leave it to cool.

Cream Cheese Frosting

g
Cream Cheese750
PALFFY 780LTU187.5
Icing Sugar300

Process

  1. Using a mixer, put Cream Cheese, PALFFY 780LTU (Margarine) and Icing Sugar and mix till smooth.

Black Crumble

Double Cookies Crumble100

Assemble

  1. Place Carrot Cake on Chocolate Cup, pipe Cream Cheese Frosting.
  2. Add 1 more slice of carrot cake, and pipe more Cream Cheese Frosting on top. Smooth it out.
  3. Pipe Orange Mousse into base of sphere mould of diameter 5cm x height 2.5cm.
  4. Add frozen Orange Coulis (jelly) on top and pipe more Orange Mousse to cover. Smooth out the surface. Keep frozen (-20℃) till set.
  5. Unmould the frozen orange mousse on a baking tray with rack and coat with 32℃ orange glacage.
  6. For decoration, pipe chocolate lines on Orange Mousse Coulis and place it at middle of the cake.
  7. Add chocolate leaf on top of the mousse.
  8. Surround the sphere with Black Crumble, add candy flower and sift snow powder at 1 side, creating final product: Orange Carrot.

Products Used for This Recipe

TOPPING ACE 500

High-grade dairy compound whipping cream with natural creamy taste and good mouthfeel.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 365days
PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
DARK COMPOUND CHOCOLATE
DARK COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 480days(16months)
WHITE COMPOUND CHOCOLATE
WHITE COMPOUND CHOCOLATE

Easy-to-handle compound chocolate without the need for tempering.
Its milk and vanilla flavour goes with various confectionaries, breads and cakes.

  • Packing: 1kg*10(block)
  • Storage: 20-24℃
  • Shelf Life: 365days(12months)

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