Carrot Cake with Cheesecake Mousse

Juicy and tasteful carrot cake with light cheesecake mousse, candied carrot roses, walnuts, salted caramel and pistachios.

CARROT CAKE WITH CHEESECAKE MOUSSE
10-12 SERVINGS.

CARROT CAKE:
50G MOLASSES SUGAR
65 G RAPESEED OIL
1 EGG
125 G FLOUR
1/2 TSP. BAKING SODA
1/2 TSP. BAKING POWDER
1/2 TSP. GROUND CINNAMON
ZEST AND JUICE OF 1/2 ORANGE
1 PINCH OF SALT
100 G GRATED CARROTS
25G CHOPPED WALNUTS

Preheat the oven to 200 degrees celsius.

Butter and line a 20 cm spring mould with baking paper.

Whisk oil and sugar together.

Add the egg and whisk it creamy.

Mix flour, baking soda, baking powder, cinnamon, grated orange zest and salt into the eggs.

Fold grated carrots and walnuts into the batter and pour into the mould.

Bake the cake in the middle of the oven for 25-30 minutes, a toothpick should come clean out of the middle.

Let the cake cool completely and cut the top of the cake so that it is completely level.

CHEESECAKE MOUSSE:
JUICE OF 1 SMALL LEMON
2 SHEETS OF GELATINE
200 G CREAM CHEESE
40 G ICING SUGAR
SEEDS OF ½ VANILLA POD
250 G HEAVY CREAM 38%

Soak the gelatine in cold water for 10 minutes.

Heat the lemon juice, squeeze the water out of the gelatine and melt it in the juice. Pour it into a bowl and set it aside, cooling the liquid until it is just a bit cooler than your little finger.

Whisk the cream cheese creamy with a whisk.

Add the vanilla seeds and icing sugar.

Stir in the lemon juice with the gelatine, add it to the cream cheese in a thin stream while stirring.

Whip cream to soft peaks and fold it into the mixture.

Fill the mousse into a silicone mould: It is a good idea to place the mould on a cutting board or a small plate, it makes it easier to move it to the freezer.

Smooth out the surface of the mousse and scrape off excess mousse, to make it completely level.

Cover with cling film.

Place the mould in the freezer for at least 2-3 hours until the mousse has set, but preferably overnight.

CANDIED WALNUTS:
1 HANDFUL OF WALNUTS
50 G SUGAR
25 ML WATER
SALT

Roast the walnuts on a dry pan with even heat until their scent starts to waft.

Add sugar and water and mix well.

When the water has almost evaporated, stir thoroughly, so that the caramel covers the walnuts.

Pour the nuts onto a piece of baking paper and separate them, so that they do not clump together.

Sprinkle with a little fine salt and let them cool completely.

CANDIED CARROT ROSES:
1 BIG CARROT
100 G WATER
100G SUGAR:

Peel the carrot.

Continue to peel long thin strips of the carrot until you can’t peel any more.

Bring water and sugar to a boil and add in the strips, when the sugar has dissolved.

Let it simmer for 15 min.

Drain the carrots in a sieve and then lay them flat on a baking sheet with baking paper.

Bake the carrot strips at 100 degrees celsius for 30 minutes.

You have to be fast when removing it from the oven, Roll the strips into a rose and set them upright so they can cool and keep their shape.

They must be completely cold and dry before they can be used, but can be stored in an airtight container for a few days.

ASSEMBLY:

Put the carrot cake on a dish.

Remove the silicone mould from of the freezer and gently loosen the mousse from the mould, first along the edges and then push it out of the mould.

Place the mousse on the cake and then place it in the refrigerator for a few hours, preferably overnight, to thaw.

DECORATION:
1 TBSP. SALTED CARAMEL
SPRINKLES
GREEN PISTACHIOS

Decorate with walnuts, pistachios, carrot roses, salted caramel and sprinkles.

Enjoy.

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