- 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)
- Q.S. of Carat Decorcrem
- Q.S. of PatisFrance Catania 50%
- Q.S. of Colouring (orange and green)
- Put the juice in a mixing bowl and add the X-Press Cream Cake on top.
- Mix for 4 min. at medium speed using a flat beater.
- Add the rest of the ingredients and mix for 1 min. at slow speed.
- Fill the cake mould for 2/3.
- Bake for 25 min. at 180°C with a closed damper.
- Make the carrots using some coloured PatisFrance Catania.
- Once cooled down, decorate the cake with Carat Decorcream and the carrots.