Head of Carrot Filled with Chocolate Foam on Breton Sand Cake with Raspberry Carpaccio

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Sand cake:

Moor heads:

Honey cake ice cream:

Raspberry carpaccio:


A simple but delicious cake recipe:

Beat butter and powdered sugar until creamy. Beat in egg yolks. Combine flour and baking powder, mix gently. Rest dough in plastic wrap in refrigerator for 1 hour. Roll out 5 mm thin. Cut out circles with 4 metal rings (6 cm ø).

Spread out tray with parchment paper. Place dough with the rings on the tray. Bake at 150 °C for about 15 min until golden brown. Cool, remove rings.

For the carrot heads, stir melted cooking chocolate with vanilla cream. Fold in egg white. Fill into molds or rings of 5 cm ø, freeze for about 10 hours in the freezer.

Melt the dark chocolate and cocoa butter in a water bath.

Stir until creamy. The cooking chocolate should be about 32 °C. Remove frozen carrot heads from molds, dip in cooking chocolate, place on a wire rack.

Keep in refrigerator until core is thawed.

Honey cake ice cream:

Bring milk to a boil, remove from kitchen stove. Beat egg yolks and sugar until creamy, add. Pull off over low heat to form a rose (the cream should remain slightly thickened on the spoon, when blown on it, curls should form like a rose).

Add honey cake, let it melt into the mixture.

Add the cold whipped cream. Strain everything through a sieve. Freeze in freezer, stirring occasionally.

Raspberry Carpaccio:

Boil balsamic to about 1/3 to syrup, cool.

For each 4 raspberries between 2 pieces of fr

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