THE NEW CARROT CAKE

cooking

Chocolate carrot sponge cake with pecans

• Preheat the oven to 180 °C. Line the bottom of a steel baking mold with parchment paper.
• In the bowl of the mixer, combine the eggs, salt, and GRANDPRO Cake margarine. Beat on high speed until foam forms. Add the allulose while whipping. Beat to a fluffy foam.
• Fold the carrot puree into the mixture and stir.
• Combine all the dry ingredients, shower into the batter and mix it at a slow speed.
• Bake for about 20 minutes. Test for doneness with a toothpick.
• Cool the sponge cake on a wire rack, wrap it in cling film and refrigerate for 2–6 hours to stabilize.

Light sour cream carrot mousse

• Carefully zest an orange. Heat the zest with the heavy cream to 60 °C, chill and let it infuse in the refrigerator for 12 hours.
• Soak the gelatin into ice-cold water.
• Make the syrup: dissolve the allulose in water and heat it to 110 °C (or to 120 °C for sugar syrup).
• When the syrup is almost done, start whipping the egg yolks. Pour the finished syrup in a thin stream into the yolks while whipping. Whip until the mixture is fluffy and light yellow.
• Melt the squeezed gelatin in the microwave and add to the warm yolk foam, stir well.
• Combine the sour cream and the carrot puree, then add the yolk mixture.
• Strain the heavy cream and whip until soft peaks form. Combine with the sour cream mixture.
• Put the finished mousse into molds and freeze.
• The mousse can be stored in the freezer for up to 180 days in an airtight container.
• Before serving, remove the mousse from the mold and defrost it in the refrigerator for 30 minutes.

Green apple ragout

• Peel the apples and cut them into small cubes.
• Pour the juice into a heavy-bottomed saucepan.
• Mix the allulose with the pectin and shower it into the juice stirring constantly.
• Bring to a boil, cook for 1 minute, add the apples.
• Add the food coloring.
• Cover tightly with cling film and chill.

Orange sauce

• Add the cloves to the orange juice and bring it to a boil.
• Let it infuse for 10–15 minutes. Remove the buds from the juice.
• Mix the allulose with the xanthan gum and add it to the juice.
• Let the allulose dissolve, then beat the mixture with an immersion blender until slightly thickened.
• Let the sauce cool.
• If the sauce is too dense, beat it again with an immersion blender before use until it becomes fluid.

Assembling and garnish

• Melt the isomalt in a heavy-bottomed saucepan. Divide it into two parts. Color one part with orange dye and the other with green.
• Using a blowing pump, make isomalt orange carrot-shaped capsule and a wisp of green carrot leaves.
• Using a burner and a steel pastry nozzle, make a hole in the isomalt carrot.
• Scatter the sponge cake crumbs onto a plate, make a small oblong pit, put the defrosted mousse and apple ragout into it.
• Fill the isomalt carrot with the orange sauce, fix the isomalt greens using a burner.
• Garnish the dessert with crushed pecans.
• The dessert should be served immediately after assembling, because the wet sauce may dissolve the isomalt capsule.
• Before eating, break the isomalt carrot to let the orange sauce combine with the rest of the dessert components.