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Carrot cake mix pyramid and rocher glaze

by Cesare Murzilli

Carrot cake dough

  • 250  g  grated carrot
  • 100  g  egg
  • 80    g  sunflower seed oil
  • 200  g  brown sugar
  • 180  g    shortcrust pastry flour
  • 50    g  cornstarch
  • 15    g  baking powder
  • 75    g  hazelnut flour
  • 1      pc  orange zest

Glaze for carrot cake

  • 700   g   jivara milk chocolate
  • 300   g   hazelnut paste
  • 100   g  wafer flakes
  • 40     g   mealted butter

Carrot cake mix pyramid and rocher glaze

Weight of raw dough for CV5 pyramid mould: 150g


CARROT CAKE DOUGH: gratethe carrots using the cutter and drain to remove excess liquid. Place all the other ingredients in the cutter and mix until smooth. add the grated carrots using a spatula. Pour 150 g of the mixture into the pyramid mould and bake at 160°C for 15/16 minutes. leave to cool and then glaze.

GLAZE FOR CARROT CAKE: melt the milk chocolate, add the praline and hazelnut paste and, finally, the melted butter. add the wafer flakes.

Use the glaze tempered at 24°C to ice the cake if it is at room temperature, or melted at 35/40°C if the cake is frozen.

The products used in this recipe

CV5