CEREAL'EAT CAKE |
olio di girasole |
acqua |
burro 82% m.g. |
VIGOR BAKING |
carote a filetti |
cannella in polvere |
PRALIN DELICRISP CLASSIC |
purea di lamponi |
LILLY NEUTRO |
panna 35% m.g. |
JOYPASTE PESTO DI PISTACCHIO |
BURRO DI CACAO |
SINFONIA CIOCCOLATO BIANCO |
colorante rosso |
CARROT CAKE
Ingredients
750g
sunflower seed oil
150g
water
225g
unsalted butter 82% fat
115g
julienne carrots
115g
cinnamon powder
10g
Preparation
Combine all the ingredients in a planetary mixer, with the exception of the carrots which will be blended into small pieces.
Mix the mixture using the paddle attachment for about 5 minutes at medium speed.
Then add the blended carrots.
Spread the mixture on a 60X40 pan lined with baking paper and bake at 170°C for about 15 minutes.
Leave to cool in a blast chiller.
Once cold, cup with a round steel ring slightly smaller than the base of the Silikomart mold (elegance 1080).
CRUNCHY LAYER
Ingredients
Preparation
Spread the product, using a spatula, over the carrot cake rectangle.
break it all down.
RASPBERRY INSERT
Ingredients
raspberries purée
250g
50g
Preparation
Heat the puree and mix with the neutral lilly, pour into the Pavoni mold (KE011) up to about halfway into the mould.
PISTACHIO MOUSSE
Ingredients
Preparation
Semi-whip the cream with water and neutral lilly, delicately incorporate the pistachio pesto joypaste.
MIX FOR VELVETY EFFECT
Ingredients
Preparation
Melt the cocoa butter and chocolate at 45°C, add the coloring and mix.
Final composition
Deposit a layer of pistachio pesto mousse inside the Silikomart silicone mold (elegance 1080), insert the frozen insert made up of the Raspberry Gelato, then a further layer of pistachio pesto mousse, finally close with the cake at carrots.
Once frozen and unmolded, spray with the red Spraying Mass and decorate with Christmas letter vintage, Snow globe layered, Candy cane, Santa new, Gingerbread layered assortment.
