Carrot cake with a tropical jelly

Mix the carrot cake mix, oil, eggs and water on medium speed with a flat beater.

Spread the batter evenly on two 40/60 trays lined with baking paper. Bake at 220°C for about 12 minutes. Place one sponge in a 40/60 frame; mix the jelly with hot water, then add the mango with passion fruit in gel. Combine and pour the thickening jelly onto the carrot base. Whisk the chilled milk with the French cream and Elite cream. Towards the end of whisking, add the warm gelatine dissolved in water.

Spread half of the cream over the jelly, smooth it and cover with the second carrot base.
Then spread the rest of the cream. Smooth the whole cake and leave to chill.

Decorate the cake with Caramel Flexiglaze warmed to about 45°C and finish the decoration as you like.

Enjoy.