Crystal Carrot Cake

Crystal Carrot Cake

1. Sous-vide cooking, preheated to 194 °F / 90 °C

2. 800 g large pieces of peeled carrots, peel and trim the carrots, cut each carrot into 3-inch pieces, and then divide each piece into quarters. Lay each section flat and de-core

3. Pressure roasting: 400 g quartered and pitted carrots, 80g salted butter, 7g cinnamon, whole piece, 0.6g green cardamom, 35g raisins, 40g dark rum, 1g cardamom spice, 0.6g baking soda . Steam the ingredients in a pressure cooker, cover and cook for 20 minutes, rotating the pan every five minutes to ensure a balanced cooking. Turn off the flame and allow the pressure to completely subside.

4. Mix and filter the carrot mixture: discard the entire flavor, mix the base highly for three minutes, and filter the mixture through a fine mesh sieve

5. 100 g dark rum, put in a saucepan, and purify the rum at high temperature to 20g

6. Mix puree, milk and rum; mix dry ingredients: 200g milk, 150g carrot paste prepared above, 20g purified rum prepared above, 50g sugar, 4g salt, 2g baking soda, 1g vanilla pod Seeds, 1g carrageenan 10, 0.8g carrageenan 9. Use an immersion blender to mix 150g of carrot paste, milk and rum, and mix the dry ingredients thoroughly. With the mixer running, add the dry mixture little by little to the carrot mixture until it is completely mixed.

7. Separate and package the carrot base: evenly divide the carrot base into two vacuum bags, seal them, and place them aside.

8. Mix dry ingredients to make a cream cheese base: 38g sugar, 1.9g salt, 0.2g carrageenan 9, 0.1 g carrageenan 10, mix the ingredients thoroughly in a bowl until they are completely mixed.

9. Mix milk and cream cheese; mix dry ingredients: 75 g milk, 112 g cream cheese, mix the milk and cream cheese with an immersion blender, and slowly mix the dry ingredients as the blender runs.

10. Divide the cream cheese base into two small bags, one of which has twice the weight of the other. (Approximately 150 g and 75 g).

11. Use cellulose acetate paper to wrap around the ring mold to prevent sticking: cut a strip of cellulose acetate paper that is slightly longer than the circumference of the mold and higher than the height of the mold. Place the prepared mold in a thin plate-shaped dish lined with tarp or other silicone baking mat.

12. Put a small bag of carrot mousse in water for 9 minutes.

13. When you are ready, cut a corner of the bag and fill the liquid to half an inch of the ring mold to ensure rapid movement. Leave it at room temperature for 15 minutes.

14. Put 75g cream cheese custard sachets in water for 9 minutes. When you are ready, cut a corner of the bag and pour the cream cheese custard on the carrot base with a layer thickness of 1/4 inch. This layer will sink soon, so be careful! You can tilt the dish or tap the edge of the ring mold to help form a thin, flat layer.

15. Put the second small bag of carrot mousse in water for 9 minutes. Just like before, cut a corner of the pouch and fill the liquid into the last half inch of the ring mold. Leave it at room temperature for 20 minutes. Put the last pouch of cream cheese custard in water for 9 minutes.

16. Erect your pie rack: flip an empty container as a base. Put a recyclable plastic disc on top of this base. The disc must be slightly smaller than the diameter of the ring mold, so that when frosting with cream cheese, a puddle of liquid will not form on the bottom of the cake. Use a spatula to move the carrot cake to the base.

17. Take the last bag of cream cheese out of the water, cut it open, and start glazing. Start by pouring directly into the center of the custard to form a glaze pool, then move outwards, and finally glaze the edges. Quick job: You need to make sure that the cream cheese custard forms an even layer on the cake. Put the custard in the refrigerator for an hour until it is completely formed. Tip: Consider that for a smoother pour, stir the bag before removing it from the circulator. This will help thin the custard base.

18. 3 small carrots, use 2 mm carrot heads, and peel the carrots. 50 g water, 50 g sugar. Prepare a simple syrup: mix water and sugar, and heat until the sugar dissolves. Vacuum package simple syrup carrots, seal and cook in water at 194 °F / 90 °C for 30 minutes. Take the carrots out of the syrup, cut them in half, and use them as a side dish.

19. Cut the cake in half and twist your knife slightly to separate the two equal portions. Divide each half into thirds.

20. For decoration, place half a slice of sugared carrots on each cake cut.