Tegral Satin Clean Label Carrot Layer Cake Method
Combine Cake mix and first measurement of water into mixing bowl.
Mix on low speed for 1 minute, medium speed for 2 minutes.
Repeat for each addition of water.
Scrape bowl down with each addition of liquids.
Add oil, mix on low speed for 1 minute, medium speed for 3 minutes.
Add shredded carrots and mix for 1 minute on low speed.
Pipe into oblong mold.
Bake at 325°F for 20 minutes in deck oven.
Cool at room temperature and freeze.
Remove from molds and freeze.
Pineapple Compote Method
Cut pineapple into small cubes.
Combine all ingredients together except lime juice.
Bring to boil and cook for 5 minutes while stirring.
Remove from heat and stir in lime juice.
Mold in oblong insert and place frozen carrot cake on top.
Cheesecake Mousse Method
Soak gelatin in cold water.
Heat Deli Cheesecake in microwave in intervals.
Add soaked and drained gelatin and heat more if needed to melt.
Whip Heavy Cream to soft peaks and fold into Deli Cheesecake mixture.
Place in piping bag and deposit 30g into oblong molds.
Insert frozen carrot cake / pineapple compote.
Clean edges and freeze.
Unmold and keep frozen.
Chocolate Shell Method
Melt white chocolate and cocoa butter together.
Using hand blender to blend in orange color.
Add a little brown color to make more natural.
Use at 104°F.
Place white chocolate, cooca butter and glucose into robot coupe.
Pulse until a smooth paste is formed.
Slowly add water and pulse to emulsify.
Add desired Fat Soluble Color.
Place on plastic sheet and cover in plastic.
Let crystalize for 24 hours at 65°F.
Knead until smooth and form carrot stems for decoration.
Using a skewer, dip the assembled mousse cake into the orange colored chocolate shell and let set before placing on sheetpan and removing skewer.
Once fully set, use a wire brush to mimic the look of a carrot.
Brush lightly with cocoa powder.
Using a small round metal tool, heat and make a hole in top of carrot.
Insert prepared and dried stems made from modeling chocolate.
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