Dough

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
whole egg	pcs	2	3	4	2	3
granulated sugar	g	200	330	430	270	330
grated carrots	g	230	380	500	300	380
flour	g	120	210	280	170	210
chopped walnuts	g	40	60	80	50	60
paking powder	pinch	1	1	1.5	1	1
ground cinnamon	g	3	5	7	4	5
cooking oil	g	30	50	70	40	50
vanilla sugar	g	30	50	70	40	50

Beat the sugar and the whole egg warmed to approximately 75 C (but do not let it boil!) until it forms peaks. Mix the grated carrots with oil, then add the beaten egg whip. Gradually add the mixed dry ingredients. Use the silicone mould release spray, fill in the the dough. Bake at 175 °C for approximately 40-45 minutes. Right after baking, turn it on the rack and cut it off the ring.

 

Cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
mascarpone	g	180	300	390	240	300
20% sour cream	g	120	200	260	270	200

Loosely mix the mascarpone with the sour cream and vanilla sugar.

 

Dressing

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
apricot jam	g	300	500	700	400	500

Remove the mould and the metal frame gently from the baked cake. Slice horizontally the sponge about 1 cm high from the bottom. Place back the bottom 1 cm high sponge into the metal frame and put the mascarpone cream onto it. Finally, place the remaining sponge on the top of the cream.

Refrigerate for a few hours. After place apricots in the cavities, then fill them with apricot sauce as well.

 

Decoration

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
apricot pieces	pcs	8	2	16	25	40
white chocolate triangles	pcs	8	12	16	25	40
carrots marzipan	pcs	8	12	16	25	40

Cover the holes with white chocolate sheets then decorate the slices with marzipan carrot.