Ingredients for the cake
- 350 g carrots
- 300 g all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon ginger (optionally)
- 1 teaspoon cinnamon
- 4 eggs
- 300 g granulated sugar
- 220 ml seed oil
- 150 g cranberries
Ingredients for the filling
- 200 g cream cheese
- 200 ml whipping cream 36% fat
- 250 g ION PÂTISSERIE white chocolate couverture
Method for the cake
In a mixer’s bowl beat the eggs along with sugar, using the whisk attachment, until light and fluffy.
Add the seed oil, while beating constantly at medium speed.
Release the mixing bowl, stir the mixture with a mariz, and gradually add the rest of the ingredients.
Take two 20cm baking hoops and seal their base with a piece of aluminum foil.
Divide the cake batter among the 2 baking hoops and bake in a preheated oven at 180 C fan for about 40 minutes.
Method for the filling
Heat over a bain-marie the ION PÂTISSERIE white chocolate couverture, until melted and immediately after, remove from the heat and let it cool slightly.
In a mixer’s bowl, using the paddle attachment, beat the whipping cream and cream cheese for half a minute, until softened.
Then, switch with the whisk attachment, and while beating on low speed, add the cool melted white chocolate couverture.
Pour the mixture into a bowl and seal with a piece of plastic wrap.
Refrigerate, until the cake cools down.
After the cakes have cooled down, unmold and use one whole cake as the base of the sweet. Spread ⅓ of the cream filling over the surface of the base cake using a palette knife.
Cut the second cake in half, place it over the base cake, and spread another ⅓ of the cream over it.
Finally, cover with the last layer of cake and spread the remaining cream on top of it.
