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THE NEW CARROT CAKE
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
Gluten-free flour blend (or 120 g of wheat flour if there is no need to cook gluten-free) 100 g
Salt 0.5 g
Warming spice blend (cinnamon, cardamom, black peppers with orange peel) 0.5 g
Light sour cream carrot mousse
Allulose 100 g
Carrot puree 100 g
Sour cream 15% fat 100 g
Leaf gelatin 200 bloom 8 g
Vanilla seeds to taste
Water 30 ml
Egg yolks 35 g
Heavy cream 33–35% 200 g
Zest of one orange
Green apple ragout
Peeled green apples 200 g
Allulose 70 g
Apple juice 200 ml
Pectin NH 4 g
Green food coloring optional
Orange sauce
Orange juice 200 ml
Allulose 50 g
Cloves 4–5 buds
Xanthan gum 1 g
Garnish
Crushed pecans
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
Gluten-free flour blend (or 120 g of wheat flour if there is no need to cook gluten-free) 100 g
Salt 0.5 g
Warming spice blend (cinnamon, cardamom, black peppers with orange peel) 0.5 g
Light sour cream carrot mousse
Allulose 100 g
Carrot puree 100 g
Sour cream 15% fat 100 g
Leaf gelatin 200 bloom 8 g
Vanilla seeds to taste
Water 30 ml
Egg yolks 35 g
Heavy cream 33–35% 200 g
Zest of one orange
Green apple ragout
Peeled green apples 200 g
Allulose 70 g
Apple juice 200 ml
Pectin NH 4 g
Green food coloring optional
Orange sauce
Orange juice 200 ml
Allulose 50 g
Cloves 4–5 buds
Xanthan gum 1 g
Garnish
Crushed pecans
COOKING
Chocolate carrot sponge cake with pecans
Light sour cream carrot mousse
Green apple ragout
Orange sauce
Assembling and garnish
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.
INGREDIENTS
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
Gluten-free flour blend (or 120 g of wheat flour if there is no need to cook gluten-free) 100 g
Salt 0.5 g
Warming spice blend (cinnamon, cardamom, black peppers with orange peel) 0.5 g
Light sour cream carrot mousse
Allulose 100 g
Carrot puree 100 g
Sour cream 15% fat 100 g
Leaf gelatin 200 bloom 8 g
Vanilla seeds to taste
Water 30 ml
Egg yolks 35 g
Heavy cream 33–35% 200 g
Zest of one orange
Green apple ragout
Peeled green apples 200 g
Allulose 70 g
Apple juice 200 ml
Pectin NH 4 g
Green food coloring optional
Orange sauce
Orange juice 200 ml
Allulose 50 g
Cloves 4–5 buds
Xanthan gum 1 g
Garnish
Crushed pecans
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
Gluten-free flour blend (or 120 g of wheat flour if there is no need to cook gluten-free) 100 g
Salt 0.5 g
Warming spice blend (cinnamon, cardamom, black peppers with orange peel) 0.5 g
Light sour cream carrot mousse
Allulose 100 g
Carrot puree 100 g
Sour cream 15% fat 100 g
Leaf gelatin 200 bloom 8 g
Vanilla seeds to taste
Water 30 ml
Egg yolks 35 g
Heavy cream 33–35% 200 g
Zest of one orange
Green apple ragout
Peeled green apples 200 g
Allulose 70 g
Apple juice 200 ml
Pectin NH 4 g
Green food coloring optional
Orange sauce
Orange juice 200 ml
Allulose 50 g
Cloves 4–5 buds
Xanthan gum 1 g
Garnish
Crushed pecans
COOKING
Chocolate carrot sponge cake with pecans
Light sour cream carrot mousse
Green apple ragout
Orange sauce
Assembling and garnish
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.
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