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https://www.lifestylefood.com.au/recipes/14523/cosmopolitan-hazelnut-carrot-cake-with-white-chocolate-cheese-cake-mousse-raspberry-jam

LifestyleFOOD.com.au

Cosmopolitan Hazelnut carrot cake with white chocolate cheese cake mousse, raspberry jam

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)

Ingredients

  • Carrot cake

  • 2 Whole eggs

  • 175 gr Caster sugar

  • 1 pinch Salt

  • 90 ml Oil

  • 140 gr Shredded carrot

  • 60 gr Hazelnut pieces

  • 50 gr Pineapple pieces

  • 140 gr Plain flour

  • 1 pinch Baking powder

  • 2 pinch Baking soda

  • 2 pinch Cinnamon powder

  • White chocolate cheese cake mousse

  • 100 ml Whole milk

  • 6 gr Gelatine sheet

  • 80 gr White chocolate

  • 240 gr Cream cheese

  • 100 gr Caster sugar

  • 240 gr Whipped cream

  • Raspberry jam

  • 500 gr Raspberry

  • 75 gr Raw sugar

Method

  • Carrot cake:

  • 1.

    Dry the pineapple some paper towels.

  • 2.

    Wisk together the eggs, sugar and salt in a Kitchen Aid or food processor.

  • 3.

    Add the oil when the mixture reaches a fluffy consistency.

  • 4.

    Add the shredded carrot, crushed hazelnut and pineapple pieces.

  • 5.

    Then mix in all the remaining dry ingredients.

  • 6.

    Bake in a square cake tin for 25 to 30 minutes at 165*C (for convention oven).

  • White chocolate cheese cake mousse:

  • 1.

    Chill the carrot cake made earlier.

  • 2.

    Whip cream until you achieve soft peaks.

  • 3.

    Mix cream cheese and sugar with a paddle in your Kitchen Aid or food processor.

  • 4.

    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.

  • 5.

    Finally, add the soft peak whipped cream.

  • 6.

    Pour the mousse on your chilled carrot cake and then let it set in your freezer before applying the following raspberry jam on top.

  • Raspberry jam:

  • 1.

    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.

Notes


Recipe courtesy of Melbourne Macaron.

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