Recipe: Veggie treat

14 Dec 2017

Bakery
Patisserie

Ingredients

Base

  • 1000 g of X-Press Cream Cake*
  • 100 g of Topfil Caramelized Apple / Pomme Façon Tatin*
  • 412 g of Carrot juice
  • 1 g of Cinnamon powder
  • 50 g of Carrots (grated)

Decoration

  • Q.S. of Carat Decorcrem
  • Q.S. of PatisFrance Catania 50%
  • Q.S. of Colouring (orange and green)

*Puratos product

Working Method

Base

  1. Put the juice in a mixing bowl and add the X-Press Cream Cake on top. 
  2. Mix for 4 min. at medium speed using a flat beater.
  3. Add the rest of the ingredients and mix for 1 min. at slow speed.
  4. Fill the cake mould for 2/3.
  5. Bake for 25 min. at 180°C with a closed damper.

Decoration

  1. Make the carrots using some coloured PatisFrance Catania.
  2. Once cooled down, decorate the cake with Carat Decorcream and the carrots.