Carrot Cake Sponge

• 1.Whip the egg yolk and almond mixture until flufy.
  2.Mix the lemon juice and carrots and fold into the egg yolk mixture.
  3.Bloom the egg whites and inulin for approx
  4.10 minutes and Whip with the cane sugar and invert sugar until creamy.
  5.Sift together the flour, wheat starch and baking powder.
  6.Step by step fold the beaten egg whites into the egg yolk and carrot mixture. 0
  7.Carefully fold in the dry ingredients.
  8.Spread in a 35 x 54 cm / 13.78 x 21.26 inches silicone frame, bake.
  Baking temperature: 190°C / 374°F Deckoven, vent open
  Baking time: approx. 18 - 20 minutes
  

Chantilly Opus Blanc 35% with orange

• 1.Mix the orange zest and sugar and leave to infuse for approx. 2 - 3 hours, bring to
  the boil with the puree, butter and juice.
  2.Add the gelatine mixture, sieve and make a ganache with the couverture.
  3.Stir in the mascarpone and liquid cream, homogenise with a hand blender, leave to
  crystallise overnight in the fridge, whip after use.

Orange and Carrot Confit

• Puree and juice boil to 40°C.
  Mix the sugar and pectin, in a thin stream into the puree and bring to the boil. Chill.

Montage

• 1.Spray the skin side of the carrot sponge with white spray couverture, turn.
  2.Brush the top with smooth orange confit.
  3.Place the second carrot sponge on top and
  freeze. Cut 10 x 4 cm / 3.94 x 1.57 inches