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