Portions : 4 to 6
Preparation time: 20 minutes
Cooking time : 20 minutes
Ingredients
- Genoa bread with carrots
- 8 eggs
- 500 ml (2 cups) grated carrots
- 10 ml (2 teaspoons) lemon juice
- 250 g (1 cup) sugar
- 225 gr (8 oz) almond powder
- 170 gr (6 oz) potato starch
- 1 pinch salt
- 1/2 vanilla pod, split lengthwise
- 55 gr (2 oz) Amaretto
- 170 gr (6 oz) butter, melted
Beer-glazed carrots
- 8 multicolored carrots, halved
- 60 ml (4 tbsp.) butter
- 60 ml (4 tbsp.) maple syrup
- 125 ml (1/2 cup) Rickard's Red beer
- 1 pinch ground pepper
- 1 pinch cinnamon
Glaze
- 250 gr (9 oz) cream cheese, softened
- 250 gr (9 oz) mascarpone cheese
- 500 ml (2 cups) powdered sugar
- 1 pinch cinnamon
- 1 pinch star anise, ground
- 5 ml (1 teaspoon) vanilla extract
Cinnamon foam
- 375 ml (1 ½ cups) water
- 75 ml (5 tbsp.) honey
- 5 ml (1 tsp.) cinnamon
- 4 g versawhip
- 2 g xanthan gum
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- Separate whites and yolks for 3 eggs.
- Whisk the 3 egg whites and lemon juice in a bowl until stiff. Before stiffening, add 30 ml (2 tbsp.) sugar.
- In a bowl, beat whole eggs and 3 egg yolks, then add remaining sugar until creamy and fluffy.
- Fold the almond powder and potato starch into the beaten eggs, adding a pinch of salt, the inside of the 1/2 vanilla pod, the Amaretto, the carrots and the melted butter.
- Using a spatula, fold in the egg whites, gently folding and lifting the dough to obtain a light cream.
- Pour the mixture onto an ovenproof tray lined with parchment paper or a silicone mat.
- Bake in the oven for around 20 minutes, until the cake has risen. Check for doneness by inserting the tip of a knife into the center. The cake is done when the tip comes out dry. Leave to cool. Using a cookie cutter, cut out rounds or squares. Set aside.
- Meanwhile, prepare the glazed carrots. In a hot frying pan, melt the butter, add the carrots and brown for a few minutes.
- Add the maple syrup, beer, cinnamon and pepper, and cook over low heat for 10 minutes. Set aside in the fridge.
- To frost the cake, in a bowl, using a hand mixer, blend the cream cheese, mascarpone, powdered sugar, cinnamon, star anise and vanilla. Set aside in a pastry bag.
- For the mousse, in a bowl, using a hand blender, combine the honey, water and cinnamon. Then add the versawhip and xanthan gum, until the consistency of a mousse is obtained. Set aside
- To assemble, alternate pieces of Genoa bread, icing, glazed carrots and cinnamon mousse on each plate.
