CARROT CEREAL CAKE
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| CEREAL'EAT CAKE | g 1.000 |
| oil | g 200 |
| water | g 300 |
| unsalted butter 82% fat - softened | g 150 |
| VIGOR BAKING | g 10 |
| julienne carrots | g 500 |
| cinnamon powder | To Taste |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment at medium speed for about 5 minutes.
Pour the cake mixture into half-sphere silicone mould (diameter: 7cm - dose: 60g).
Ingredients
| CEREAL'EAT CAKE | g 1.000 |
| unsalted butter 82% fat | g 350 |
| flour | g 50 |
| almond flakes | g 400 |
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment for 2 minutes.
Reserve in the fridge until you are ready to use it.
Ingredients
| Philadelphia cheese | g 1.000 |
| unsalted butter 82% fat - softened | g 200 |
| sugar | g 100 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 10 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment.
Ingredients
| BIANCANEVE PLUS | To Taste |
Ingredients
| MOGADOR PREMIUM | To Taste |
Preparation
Shape MOGADOR PREMIUM into small carrots.
Evenly spread the cereal almond crumble onto the whole surface of the carrot cake and make it stick.
Bake at 170-175°C for about 15-20 minutes.
Let cool down completely, then dust with BIANCANEVE PLUS.
Decorate with a dollop of cheese cream and a small carrot shaped from MOGADOR PREMIUM.
