• Baker-Pastry Chef

Individual ace cakes

  • Recipe calculated for 30 pieces
  • 13 completion stages


Vanilla shortbread

  • Combine the softened butter with the vanilla powder, icing sugar and fleur de sel.
  • Incorporate the flour and egg yolks.
  • Keep chilled. 
225 g Traditional Butter 82% fat – Block 284 g plain flour (T55, approximately 11% protein) 65 g icing sugar 19 g egg yolks 5 g fleur de sel 2 g vanilla


Carrot cake batter

  • Combine the ground almonds and flour in a food processor.
  • Heat the eggs, sugar and salt to 40°C in the bowl of a stand mixer set over a bain-marie.
  • Beat to the ribbon using a whisk.
  • Transfer to the stand mixer and stir in the dry ingredients using the paddle.
  • Add the grated carrots followed by the clarified butter at 45°C.
  • Refrigerate overnight.
144 g eggs 123 g sugar 1 g salt 123 g ground almonds (fine) 112 g plain flour (T55, approximately 11% protein) 10 g baking powder 3 g cinnamon powder 312 g carrots, very finely grated 31 g Liquid Clarified Butter 99,9% fat


Ace confit

  • Blend the cooked carrots with the ACE juice then heat.
  • At 40°C, add the combined pectin, sugar and dextrose.
  • vBring to the boil, add the gelatine mass and blend using a hand mixer.
1530 g cooked carrots 34 g pectin NH 136 g sugar 159 g dextrose 108 g gelatin mass


Cooked carrots

  • Grate the carrots and place them and the ACE juice in a sous-vide bag.
  • Remove the air and cook in a sous vide bath at 100°C for 1 hour, or cook in a covered saucepan over low heat for 30 minutes. 
  • Add more ACE juice if necessary to obtain a total weight of 1530 g.
1020 g carrots 510 g ACE juice


Ace juice

  • Combine the juices and freshly grated ginger.
  • Refrigerate.
334 g carrot juice 102 g orange juice 65 g lemon juice 9 g Fresh ginger


Gelatine mass

  • Rehydrate the gelatine in the cold water for at least 20 minutes.
  • Melt in the microwave then place in the refrigerator. 
30 g gelatine powder (200 Bloom) 182 g water


Sculpture/soft cream cheese mousse

  • Bring the milk and sugar to the boil.
  • Add the gelatine mass and pour over the white chocolate.
  • Add the soft cream cheese and blend with a hand mixer.
  • At 24°C add the whipped Sculpture.
199 g milk 90 g sugar 78 g gelatin mass 82 g white chocolate 33% 451 g Elle & Vire Professionnel® Soft Cream Cheese 300 g Sculpture 30.2% fat


Sculpture/white chocolate/soft cream cheese cremeux

  • Bring the Sculpture to the boil.
  • Add the gelatine mass.
  • Pour over the white chocolate and stir to combine.
  • Add the soft cream cheese, then blend with a hand mixture to obtain a nice emulsion.
249 g Sculpture 30.2% fat 144 g Elle & Vire Professionnel® Soft Cream Cheese 26 g gelatin mass 186 g white chocolate 33%


Hot glaze

  • Heat the ingredients together and bring to the boil. 
250 g hot neutral glaze 250 g water


Orange chocolate spraying mixture

  • Melt the white chocolate with the cocoa butter.
  • At 45°C mix with the colouring agents. 
150 g white chocolate 33% 150 g cocoa butter QS soluble yellow colouring Orange fat-soluble colouring as desired


Sculpture decoration

500 g Sculpture 30.2% fat 40 g sugar


White and green chocolate decoration

  • On a strip of guitar sheet, pipe out a drop of white chocolate, then a drop chocolate coloured with the combined green and yellow colouring.
  • Cover with another strip of guitar sheet.
  • Flatten by pressing down with a cork.
  • Curve by placing the decorations in a 5.5 cm log cake mould.
500 g white chocolate 33% QS fat-soluble green food colouring QS fat-soluble yellow food colouring


Assembly & finishing touches

  • Roll out the vanilla shortbread dough to a thickness of 2.5 mm then place in the refrigerator.
  • Cut out 7.5 cm circles and bake on Silpain mats in a 145°C convection oven for approximately 18 minutes.
  • Let cool. Spread 860 g of carrot cake batter in a half frame (35 x 26.5 cm) on a Silpat mat and bake in a 170°C convection oven for approximately 13 minutes.
  • Let cool. Spread 1200 g of ACE confit on top of the carrot cake in the half frame.
  • Place in the freezer. Remove the frame then cut the inserts into 5.5 cm circles.
  • Spread 400 g of ACE confit inside a half frame on a guitar sheet and place in the freezer.
  • Remove the frame then cut into 5 cm disks.
  • Place the disks of ACE confit in the bottom of the Silikomart® SF 243 mould then pour 15 g of Sculpture/white chocolate/soft cream cheese cremeux (at 30°C) on top and return to the freezer.
  • Pipe 30 g of Sculpture/soft cream cheese mousse into the base of each Silikomart SF127 mould.
  • Press the insert into the centre then place in the freezer.
  • Unmould the mousse disks and spray with a thin layer of hot glaze.
  • Unmould the cakes and spray with a thin layer of hot glaze followed by a thin layer of the orange chocolate spraying mixture.
  • Place the cakes on top of the shortbread bases then top with the mousse disks.
  • Whip the Sculpture with the sugar and pipe out a dollop onto each cake using a plain 8 mm tip.
  • Top with a white and green chocolate decoration.