A timeless, elegant cake enhanced with rich white chocolate - perfectly indulgent, refined, and made to impress.
Make the Carrot Cake
Here's what you need:
Quantity - Ingredient
340 g - Sugar
195 g - Whole Egg
160 g - Grapeseed Oil
220 g - All purpose flour
1 g - Salt
1 g - Baking Powder
130 g - Pineapple Puree
310 g - Carrots
150 g - White Chocolate Callets: Recipe N° W2
Preparation
9 easy steps:
Step - Instructions
1. Whisk the sugar and eggs together in the bowl of a stand mixer.
2. Beat the egg and sugar mixture at high speed until pale about 5 minutes.
3. Slowly pour the oil into the sugar and egg mixture.
4. Sift the flour, salt, and baking powder, then fold into the batter.
5. Add the pineapple purée and the grated carrots.
6. Grease and lighlty flour a 17 cm springform pan.
7. Fill the pan three‑quarters full (approximately 1 kg of batter).
8. Bake at 170 °C until the internal temperature reaches 95 °C (approximately 1 hour).
9. Let cool completely before spreading the cream on the cake.
Make the Cheese Chantilly
Here's what You need:
Quantity - Ingredient
120 g - Whipping cream 35%
160 g - White Chocolate Callets: Recipe N° W2
180 g - Whipping cream 35%
110 g - Cream cheese
1 g - Gelatin sheets
10 g - Lemon juice
Preparation
7 easy steps:
Step - Instructions
1. Soak the gelatin sheet in cold water.
2. In a bowl, combine the cream cheese pieces and Ivora white chocolate.
3. Heat the 120g of whipping cream 35%, add the squeezed gelatin.
4. Mix with an immersion blender until smooth, add the 180g of whipping cream and mix again to obtain an homogeneous mixture.
5. Mix with an immersion blender until smooth and homogeneous.
6. Whip the desired amount of cream to decorate the cake.
7. Spread the cream on top of the cake to add a decorative and refined touch.
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