This location has closed.
loading

Bay Leaf Flourless Carrot Cake With Vanilla-Goat Cheese Mousse and Ginger-Honey Glaze

Category:

Profile

(Serves 6)
 

Carrot Cake:
6 ounces carrots, finely grated
6 egg yolks
6 egg whites
4 tablespoons honey
5 ounces granulated sugar
1/2 pound almond flour
1 tablespoon cinnamon
1/8 teaspoon allspice
1 tablespoon butter, softened
1 9-inch-by-2-inch round cake pan

Vanilla-Goat Cheese Mousse:
5 1/2 ounces goat cheese (room temperature)
2 egg yolks
1/4 cup water
1/4 cup granulated sugar
1 1/2 vanilla beans
1 cup whipping cream
1 1/2 gelatin sheets

Ginger-Honey Glaze:
1 1/2 ounces peeled ginger, finely diced
1/2 cup honey
2 tablespoons water
1/4 cup water
1/4 cup granulated sugar
1 1/2 vanilla beans
1 cup whipping cream

CAKE:
Preheat oven to 375 degrees. Butter cake pan and line bottom with parchment paper. Brush paper with butter. Set aside. Combine almond flour, cinnamon, and allspice in a small bowl and reserve. Add egg yolks and honey to mixing bowl and whip on high. Combine grated carrots and egg yolk mixture in a separate bowl. Add egg whites to another mixing bowl and whip on high until frothy. Turn the machine off and add 1/4 of the sugar, then turn machine back on for 1 minute. Repeat three more times. The whites should form stiff peaks. Fold almond flour mix into carrot-egg yolk mix. Then fold in egg white. Pour batter into cake pan and place in middle of preheated oven. Bake for 10 minutes. Turn heat down to 325 degrees and bake for 30 minutes. Cool on a rack at room temperature. Once cool, place in refrigerator. Cut into two layers.

MOUSSE:
Whip 3/4 cup whipping cream in a bowl until small peaks form. Reserve in the refrigerator. Split vanilla beans and scrape seeds into a small saucepan with sugar and water; slowly bring to boil. Remove from heat and strain through a fine strainer into small bowl. Slowly whip egg yolks while adding hot vanilla mix. Then whip on high until mixture cools. Add room-temperature goat cheese to a bowl. Soften gelatin sheets in cold water. Squeeze out excess water and add sheets and remaining cream to small sauté pan and slowly heat. Once hot, pour into goat cheese and quickly whisk together. Whisk in egg mix. Fold in reserved whipped cream. Refrigerate mousse on baking sheet lined with plastic wrap for 1 hour.

GLAZE:
Add honey, water, and diced ginger to small saucepan and slowly bring to boil. Simmer for 15 minutes. Remove from heat and cool at room temperature. Strain through a fine strainer and discard ginger. Place in the refrigerator.

ASSEMBLY:
Spread mousse between two layers of cake and drizzle with glaze. Optional garnish: top with toasted, slivered almonds.

Let this business know you found them on D Magazine’s Online Directories.