Bruno Albouze Carrot Cake

A Nibble from the Past: Carrot Sponge Cake

Today we'll make Bruno Almouse' Carrot Cake Recipe.

You can watch his YouTube video here.

I have just made this recipe and I must say Bruno is truly the king of pastry!

Ingredients

Yields: 8 servings

Carrot and Pineapple Mixture

• 120 g pineapple, cut into small cubes (optional)
• 250 g carrots
• 20 g ginger, fresh or crystalized
• 150 g orange or carrot juice (I used pineapple juice from the can)

Dry Ingredients

• 70 g ground walnuts or pecans
• 190 g all-purpose flour
• 5 g baking powder
• 3 g baking soda
• 1 g cinnamon
• 3 g salt

Genoise

• 150 g eggs (3), room temp
• 80 g white sugar
• 40 g brown sugar
• 120 g neutral oil (grape seed/peanut)

Orange-Carrot Jelly

• 100 g orange juice
• 100 g carrot juice
• 30 g sugar
• 2 g agar-agar

Buttercream-Cheese Filling

• 220 g sugar
• 50 g water
• 10 g honey
• 130 g egg white (from 4 eggs)
• 10 g vanilla
• 150 g butter, room temp
• 300 g cream cheese, room temp

Chocolate Chablon (optional)

• 100 g dark chocolate
• 5 g oil

Method

Assembling the Carrot Sponge

1. Peel, wash, and shred the carrots. With your food processor's blade, cut them down further, along with the ginger.
2. In a large saucepan, cook down the carrot and orange juice for about 15 minutes, until all the moisture evaporates. Adding pre-cooked carrots instead of raw ones lends a remarkable moistness to the cake, making it better as it ages.
3. If using whole walnuts, grind the walnuts into a fine meal in your food processor. Add flour, baking powder, baking soda, cinnamon, and salt to this mixture. Stir until they blend well and set aside.
4. Meanwhile, using a stand mixer with the whisk attachment, create a genoise by beating the eggs and sugars at high speed for around 15 minutes or until they turn pale and fluffy. It should have ribbon consistency.
5. Gradually fold in the oil into the genoise mixture, then the dry ingredients, and finally the carrot mixture, blending each thoroughly before adding the next.
6. Finally, spread the batter evenly onto a baking tray lined with parchment paper.

Baking the Carrot Sponge

1. Preheat your oven to 375ºF/180ºC.
2. Bake the carrot sponge for about 15 minutes. Be careful not to overcook.
3. Let it cool, then freeze.
4. Remove from the sheet tray and cut into four rectangles.
5. Refrigerate these until needed.

Preparing the Orange-Carrot Jelly

1. Combine sugar and agar agar.
2. Reduce the orange and carrot juice by half.
3. Add the sugar-agar mixture, stirring well, and cook for another 2 minutes.
4. Transfer to a small container lined with plastic wrap. Chill and cut into small cubes. You can freeze these cubes for later use.

Whipping up the Buttercream-Cheese Filling

1. Start with the Italian meringue: beat egg whites with cream of tartar on medium speed. While it runs, gradually pour in the sugar, water, and honey cooked to 245ºF/118ºC.
2. Increase the mixer speed, beating until the mixture cools down. Add vanilla and butter once the meringue reaches 77ºF/25ºC. Beat until homogenized, then add cream cheese and continue beating until the mixture is fluffy and light.

Setting the Chocolate Chablon

1. Chop the dark chocolate into small pieces and microwave in 20-second intervals, stirring in between until it melts. Do not overheat.
2. Mix in the oil and spread this mixture evenly and thinly over the first sponge cake. Refrigerate to set. The coated side will be the bottom of the cake.

Assembly

1. Once all components are ready, start the assembly by spreading the frosting on the cooled sponge. Repeat until all pieces are covered.
2. Decorate the cake with an open star piping tip and freeze until firm enough to trim off edges and cut.
3. Decorate with orange-carrot jelly cubes and top with real mini carrots if desired.

Nutritional Breakdown

Given the serving size of 155 grams (including serving size for all the components), the nutrition content for each serving of Carrot Sponge Cake is approximately:

• Calories: 520 kcal
• Carbohydrate Content: 60 g
• Cholesterol Content: 80 mg
• Fat Content: 30 g
• Protein Content: 6 g
• Saturated Fat Content: 12 g
• Sodium Content: 450 mg
• Sugar Content: 40 g
• Trans Fat Content: 0 g
• Unsaturated Fat Content: 18 g

Elevating Your Culinary Experience

Enhance your Carrot Sponge Cake experience by serving it alongside a cup of hot black tea or a glass of dessert wine. A side of whipped cream or vanilla ice cream can also be a delightful accompaniment.

Frequently Asked Questions

What can I substitute for the cream cheese in the filling?

You can use mascarpone or ricotta cheese as an alternative to cream cheese in the filling. The texture and taste might vary slightly, but they make excellent substitutes.

Can I use pre-packaged carrot juice for the jelly?

While fresh juice is always preferable for the best flavor, pre-packaged carrot juice can certainly be used in a pinch.

Is there a vegan alternative for the eggs in this recipe?

Yes, you can substitute each egg with a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water.

Can I substitute the sugar with a sweetener?

Yes, you can use sweeteners like stevia or erythritol instead of sugar. Please check the packaging for the correct conversion ratio.

Can this cake be frozen for later use?

Yes, the carrot sponge cake freezes well. Wrap it carefully and it can be frozen for up to two months.