|Ingredients cake base:|
|250||gr||Damco kano powder|
Instructions for the base:
Make a smooth dough from all the ingredients and allow it to rest for 24 hours. Roll the dough until it is 2 mm thick and line a greased 60 x 40 cm baking tray with silicone paper.
|Ingredients carrot cake:|
|1.500||gr||Damco gingerbread cakemix|
|45||gr||Damco cold binding agent|
|300||gr||Brown caster sugar|
|750||gr||Grated carrots, fine 1|
Instructions for the carrot cake:
Mix the Damco gingerbread cakemix and the Damco cold binding agent. Add the water and mix to a smooth batter with the rest of the ingredients (do not allow the mix to go airy). Finally work the filling through the batter. Distribute the batter evenly over the baking tray and then bake.
|200||gr||Whipped cream, yoghurt thickness|
Instructions for the topping:
Mix the mascarpone with half of the whipped cream until it is light and airy. Then slowly fold in the rest of the flavoured whipped cream. Distribute the topping evenly over the cooled carrot cake. Freeze the cake before cutting and divide into 5 x 8 cm pieces. Apply some of the grated carrot onto the topping for decoration.
Baking time: 45 min
Baking temp.: ca. 180°C
Quantity: 60 pieces