- 38g light brown sugar
- 38g flour 55
- 38g ground almonds ultra fine Sosa
- 38g butter
- 4g Cumin seed/caraway seed
- 440g flour 45
- 600g sugar
- 2.5g cumin seed/caraway seed
- 4g baking soda
- 1g baking powder Sosa
- 2.5g salt
- 250g eggs
- 200g grape-seed oil
- 170g clarified liquid butter
- 330g carrot
- 150g orange juice
Gâteaux de voyage “Carrot Cake”
- 150g almond-caraway streuzel
- 2100g carrot cake
- 350g gianduja -milk hazelnut 35%
- Using a pepper mill, grind the caraway seeds to a powder.
- Dice the butter into small cubes.
- Sieve all the powders together.
- Add in the butter and knead in a kitchen mixer fitted with the paddle attachment. Little dough lumps are forming and then gather together into a rough dough.
- Stop kneading and set aside in the refrigerator for about 30mins.
- Push the cold dough through a 4 mm wire grid in order to get regular granules.
- Store in the freezer or bake at 150 /160°C to golden brown when needed.
- Sieve together the flour with the baking powder and bicarbonate of soda.
- Peel the carrots and shred finely with a grater.
- Combine in a mixing bowl the orange juice with the eggs, oil and liquid butter heated at 35 /40°C.
- Mix the flour with all the dry ingredients and stir it in the liquid mixture.
- Fold in the grated carrots and finish mixing.
- Butter and line the cake moulds with paper.
- Fill each mould with 250g of cake batter.
- Cut the gianduja into small cubes from 0.5 to 1cm a side and sprinkle on top.
- Fill another 250g of cake batter and sprinkle again 40g of gianduja cubes.
- Finish with 200g of cake batter and 40 g of gianduja cubes.
- Sprinkle about 35 to 40g of baked caraway streuzel on top and bake at 160°C for about 50 to 55mins.