Ingredients

1. 340 g - Sugar
2. 195 g - Whole Egg
3. 160 g - Grapeseed Oil
4. 220 g - All purpose flour
5. 1 g - Salt
6. 1 g - Baking Powder
7. 130 g - Pineapple Puree
8. 310 g - Carrots
9. 150 g - White Chocolate Callets: Recipe N° W2

Preparation

• Whisk the sugar and eggs together in the bowl of a stand mixer.
• Beat the egg and sugar mixture at high speed until pale about 5 minutes.
• Slowly pour the oil into the sugar and egg mixture.
• Sift the flour, salt, and baking powder, then fold into the batter.
• Add the pineapple purée and the grated carrots.
• Grease and lighlty flour a 17 cm springform pan.
• Fill the pan three‑quarters full (approximately 1 kg of batter).
• Bake at 170 °C until the internal temperature reaches 95 °C (approximately 1 hour).
• Let cool completely before spreading the cream on the cake.

Ingredients

1. 120 g - Whipping cream 35%
2. 160 g - White Chocolate Callets: Recipe N° W2
3. 180 g - Whipping cream 35%
4. 110 g - Cream cheese
5. 1 g - Gelatin sheets
6. 10 g - Lemon juice

Preparation

• Soak the gelatin sheet in cold water.
• In a bowl, combine the cream cheese pieces and Ivora white chocolate.
• Heat the 120g of whipping cream 35%, add the squeezed gelatin.
• Mix with an immersion blender until smooth, add the 180g of whipping cream and mix again to obtain an homogeneous mixture.
• Mix with an immersion blender until smooth and homogeneous.
• Whip the desired amount of cream to decorate the cake.
• Spread the cream on top of the cake to add a decorative and refined touch.