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Festive Carrot Cake with Apricot Jelly

The time before Christmas is fascinating with all the tempting aromas of cinnamon, orange, brown sugar and other goodies. Carrot cake is one of the desserts that combines all the best flavours and aromas, making it a must-have element, while we wait for Christmas. Gemoss Chef-Confectioner Diāna Ozoliņa reveals the recipe of the juicy carrot cake* with refreshing apricot jelly and airy cream cheese mousse.

*Ingredients for 1 cake of 20 cm in diameter

Carrot biscuit (for 20 cm mould)

46 g eggs
58 g Muscovado sugar
58 g sugar
68 g flour
32 g pecan nut flour
4 g baking powder
28 g grape seed oil
28 g melted clarified butter (chilled)
76 g grated carrots
zest of 1 orange
50 g caramelised pecan nuts
qs cinnamon

Install “the flat beater” accessory in the planetary mixer and blend the eggs with the sugar. Add the melted butter and oil, and mix. Add the dry ingredients and mix. At the end, stir in the carrots, orange zest and caramelised pecan nuts. Bake at 180 ºC for 15 min. Freeze. Cut out the sponge 18 cm in diameter. Use frozen.

Apricot jelly (for 18 cm mould)

120 g apricot purée La Fruitiere
50 g dried apricot (in cubes)
38 g sugar
zest of 1 orange
1 g cinnamon
3 g pectin
0.5 g citric acid

Mix the sugar with pectin, add to the purée, mix, add cinnamon and bring to a boil. At the end add the apricot pieces. Then add the citric acid and mix. Remove from the heat, add the soaked gelatine. Pour into an 18 cm mould and freeze. Use frozen.

Caramelised pecan nuts

100 g pecan nuts
70 g sugar
20 g water
qs cocoa butter

Boil the syrup till it reaches 116 ºC. Add the nuts and stir until the nuts are caramelised and lightly fried. Then remove from the heat and stir to prevent the nuts from sticking together. Cool. Cover the part that will be used in the mousse with melted cocoa butter, so that they remain crispy in the mousse. Use the caramelised nuts without cocoa butter for the biscuit.

Cream-cheese mousse (for 20 cm mould)

250 g double cream 35%
1 vanilla pod
50 g egg yolk
60 g sugar
250 g cream cheese
5 g gelatine 200 bloom

Prepare the “crème anglaise” in a saucepan from double cream, vanilla, egg yolks and sugar, heating it to 82 ºC and stirring constantly. Add the soaked gelatine and blend. Add the cream cheese and blend again. Use immediately.

Carrot cake step by step*

1. Pour the cream-cheese mousse into a 20 cm silicone mould. If a metal ring is used, place it on a baking tray with a silicone mat, fold the edges with acetate film, and slightly freeze in the freezer. Then pour in the cream-cheese mousse. Add the caramelised nuts.
2. Immerse the frozen mandarin jelly into the mousse (18 cm in diameter).
3. Fill as required with a small amount of mousse and dip the biscuit cut into the shape (18 cm in diameter) into it.
4. Freeze.
5. Cover the frozen cake with velour coating.
6. Thaw the cake in the refrigerator (4 ºC) for 6 to 8 hours before serving. The carrot cake is ready to serve!

*The carrot cake in the picture is made in two silicone moulds – there is mousse in the base, topped with mandarin jelly mass, which is covered with neutral glaze (see recipe below), but the cake can also be made in a classic mould.

Neutral glaze
0.160 g glucose syrup
0.300 dextrose
0.660 water
0.415 sugar
0.020 g pectin NH
0.003 g citric acid

1. Warm the water, glucose syrup, vanilla pod and dextrose to 40 ºC.
2. Mix the sugar with pectin.
3. Bring to the boil and then cook for 2 min.
4. Add the citric acid and cook for another 1 min.
5. Remove the vanilla pod and pour into a GN and cool at room temperature.
6. Store in the fridge for 1 month.