Having lived in America for 6 years, I wanted to celebrate those memories with a cake that combines my travels with own special memories. It’s 2 cakes in one! Makes 1 large cake (approx 22cm)
Dry the pineapple some paper towels.
Wisk together the eggs, sugar and salt in a Kitchen Aid or food processor.
Add the oil when the mixture reaches a fluffy consistency.
Add the shredded carrot, crushed hazelnut and pineapple pieces.
Then mix in all the remaining dry ingredients.
Bake in a square cake tin for 25 to 30 minutes at 165*C (for convention oven).
White chocolate cheese cake mousse:
Chill the carrot cake made earlier.
Whip cream until you achieve soft peaks.
Mix cream cheese and sugar with a paddle in your Kitchen Aid or food processor.
Boil the milk and add the gelatine sheets. Add these to the chocolate. When it reaches a smooth consistency, pour it in with the cream cheese mix.
Finally, add the soft peak whipped cream.
Pour the mousse on your chilled carrot cake and then let it set in your freezer before applying the following raspberry jam on top.
Bring to everything to 104*C, before adding the softened gelatine. Cool everything down to 40*C and pour evenly on the chilled cheese cake mousse. Allow it to set before serving.
Recipe courtesy of Melbourne Macaron.
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