Pang Kok Keong | Owner & Chef, Sugar Daddy Group
I've incorporated California Raisins into both the carrot cake and cremeux, which is a classic French preparation of a creamy texture. The spices used pair perfectly with the earthy tones of the California Raisins, and the cremeux lends a luscious, velvety mouthfeel to this dessert. To render this treat lighter and more interesting, I've replaced the traditional cream cheese frosting with soy cream cheese mousse.
Sieve flour, baking powder, baking soda, salt and spices. Set aside.
Place all ingredients (except walnuts, soaked California Raisins, liquids and carrots) in a mixer with a whisk attachment, and whisk at medium speed, adding eggs and vanilla extract, followed by the oil.
Mix well, and add carrots, walnuts and California Raisins.
Bake in a 14-cm cake tin at 170°C for about 40 minutes, or until cooked through.
Soften the cream cheese with soy milk using an electric mixer with paddle attached.
Make a pate a bombe with sugar, whole egg and yolk, and add the cream cheese mixture once it reaches about 35°C. Melt bloomed gelatine with milk and add to the cream cheese mixture.
Reserve in a container in the chiller for at least 3 hours.
Bring water to a boil. Pour over the California Raisins and soak for at least 40 minutes until the California Raisins are plump and soft. Strain and reserve the liquid.
Blend the liquid and soaked California Raisins until you achieve a purée. Set aside for use in the California Raisin cremeux.
Bring the California Raisin purée to a simmer. Mix egg yolk, whole egg and sugar, and temper into the purée.
Cook to 85°C, then remove from heat. Add in bloomed gelatine and allow the mixture to reach 40°C. Blend in the butter with an immersion blender.
Fill a layer of soy cream cheese mousse in a glass and let it set in the freezer for 20 to 30 minutes.
Add a layer of California Raisin cremeux and top with bite-sized pieces of carrot cake. Repeat the layering and garnish as desired.
Ingredients
Directions
Sieve flour, baking powder, baking soda, salt and spices. Set aside.
Place all ingredients (except walnuts, soaked California Raisins, liquids and carrots) in a mixer with a whisk attachment, and whisk at medium speed, adding eggs and vanilla extract, followed by the oil.
Mix well, and add carrots, walnuts and California Raisins.
Bake in a 14-cm cake tin at 170°C for about 40 minutes, or until cooked through.
Soften the cream cheese with soy milk using an electric mixer with paddle attached.
Make a pate a bombe with sugar, whole egg and yolk, and add the cream cheese mixture once it reaches about 35°C. Melt bloomed gelatine with milk and add to the cream cheese mixture.
Reserve in a container in the chiller for at least 3 hours.
Bring water to a boil. Pour over the California Raisins and soak for at least 40 minutes until the California Raisins are plump and soft. Strain and reserve the liquid.
Blend the liquid and soaked California Raisins until you achieve a purée. Set aside for use in the California Raisin cremeux.
Bring the California Raisin purée to a simmer. Mix egg yolk, whole egg and sugar, and temper into the purée.
Cook to 85°C, then remove from heat. Add in bloomed gelatine and allow the mixture to reach 40°C. Blend in the butter with an immersion blender.
Fill a layer of soy cream cheese mousse in a glass and let it set in the freezer for 20 to 30 minutes.
Add a layer of California Raisin cremeux and top with bite-sized pieces of carrot cake. Repeat the layering and garnish as desired.