Welcome to another episode of my Baking Series, “From Classic to Iconic”, where I show you how to turn timeless, classic desserts into modern and elegant entremet cakes.
In episode 5, I’ve recreated the classic carrot cake!
Many of you wished for this traditional cake to be part of the series, so here’s my take on an elevated carrot cake: Besides the main flavors of carrot cake and, of course, cream cheese, this next-level version also features brown butter and walnut, adds more textures with praliné and broken gel, and is wrapped in a super cute cake design.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
Day 1
Brown Butter Whipped Ganache:
- 0.75 gelatin sheet (1 sheet = 1.75 g, bloom value 240, Extra Gold)
- 50 g butter (to make 40 g brown butter)
- 175 ml heavy cream (min. 35%)
- 25 g glucose syrup
- 115 g white chocolate (28%)
- a pinch of sea salt
- To make brown butter: Heat the butter in a pot or pan until it melts. It will sputter and then start to foam. When the butter starts to darken, stir until it has a deep caramelized color and smells nutty. Be careful not to let it get too dark, as this will give it a bitter taste.
- Pour the brown butter into a small container and let it set in the fridge, stirring every 5 minutes, until it has the consistency of soft butter.
