Orange Carrot in Tin


Working Method

Orange Velvet Cake Base
  • Mix all the ingredients for 1-2 minutes until homogeneous.
  • Spread the cake batter on lined parchment paper 0.5cm thick.
  • Bake at 180°C for 12-15 minutes depends on size.  

Carrot Cream
  • Heat up whipping cream to 70°C; pour onto Belcolade Selection Blanc CT and mix well using hand blender; allow to cool down until 30°C.
  • Whip the Ambiante to medium peak, fold into the mixture.
  • Remove excess carrot juice from shredded carrot; add in the mixture and mix well.

Agar-agar Jelly
  • Bring water to a boil, mix sugar and agar-agar powder in a bowl; slowly add into it and cook for 1 minute.

  • Place a layer of orange velvet at the bottom, pipe a layer of carrot cream; followed by a second layer of orange velvet.
  • Pipe second layer of carrot cream, assemble mandarin orange on it, then pour the warm agar-agar jelly on top. 

About this recipe

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