Carrot cake
Ingredients
- 2500 g
- CARROT CAKE ALFAPRO
- 700 g
- EGG MASS ALFAPRO
- 700 g
- OIL
- 1400 g
- WATER
- 1850 g
- CREAM 33% ALFAPRO
- 250 g
- MASCARPONE PIĄTNICA
- 60 g
- MASCARPIU FABBRI
- 500 g
- FREEZED PUREE IMBIR BOIRON
- 45 g
- GELATIN
- 110 g
- DELIPASTE TIRAMISU WITHOUT ALCOHOL FABBRI
- 100 g
- SUGAR
- 300 g
- NEUTRAL CAULINTER GLOSS GEL
- 10 g
- DELIPASTA MOKKA FABBRI
A method of preparing
Mix the dough, egg mass, oil and 700 g of water for 4-5 minutes at medium speed. The resulting cake is divided into two equal parts and transferred into two sheets measuring 60 x 40 cm. Bake for about 20 – 30 minutes at 180 degrees Celsius.
Prepare creamy cream. Mix Mascarpone, 600 g of cream and Mascarpiu well and beat to a lubricated, uniform consistency, then spread the cream on the surface of the first table top and let it dry.
Boil 500 g of water and add 20 g of gelatin and ginger puree. Stir and pour on a solidified layer of cream. Leave the dough to set slightly, and then cover with a second cake countertop.
We prepare a layer of Tiramisu cream. Dissolve 20 g of gelatin in 100 g of water. Beat 1250 g of cream with sugar, add Tiramisu Delipaste and dissolved gelatin. Stir, spread on the dough and leave to cool.
Bon appétit!
