Corman

SUGAR-FREE ACE CAKE

  • An original recipe from Arianna Trentini
  • Recipe calculated for 2 pieces
  • 4 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Soft style cream cheese Elle & Vire Professionnel® Sculpture 30.2% fat
1
1

CARROT CAKE

  • Beat the egg whites with the erythritol (80 g) and salt.
  • In a separate bowl, beat the yolks with the erythritol (170 g).
  • Add the grated carrots to the yolk mixture. Incorporate half of the beaten egg whites, then add the previously combined dry ingredients.
  • Finally, add the Grand Marnier and lemon zest and combine gently yet thoroughly.
  • Fold the remaining egg whites into the mixture.
  • Pour the batter into 4 x Ø18 cm rings (350 g each) and bake in a 165°C convection oven.
220 g egg whites 15 g lemon peel 5 g baking powder 3 g cinnamon 300 g powdered hazelnuts 130 g flour 50 g Grand Marnier 330 g raw carrots, grated 136 g egg yolks 2 g salt 250 g erythritol 55 g Traditional Butter 82% fat – Block
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2

ORANGE-LEMON CREAM

  • Heat the first 6 ingredients to 85°C.
  • Add the rehydrated gelatine mass.
  • Cool to 40°C.
  • Add the cream cheese and blend well.
  • Finally, add the Sculpture.
  • Let rest for at least 4 hours before whipping in a stand mixer.
75 g lemon juice 342 g orange juice 190 g Pasteurized eggs 180 g erythritol 150 g pasteurized egg yolks 54 g water 60 g gelatin mass 270 g Soft style cream cheese Elle & Vire Professionnel® 120 g Sculpture 30.2% fat
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3

LEMON SCULPTURE

  • Infuse the lemon zest in the Sculpture overnight in the refrigerator.
  • Strain the Sculpture and whip at +4°C in a stand mixer with the erythritol.
1000 g Sculpture 30.2% fat 30 g grated lemon zest 100 g erythritol
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4

ASSEMBLY

  • Cut each carrot cake horizontally in half.
  • Fill with the orange and lemon cream, alternating 4 cake rounds with 3 layers of cream (180 g for each layer).
  • Chill in the refrigerator (+4°C).
  • Decorate the cake with the lemon Sculpture, creating wavy lines using a Saint Honoré tip.
  • Garnish with coloured chocolate curls, orange and lemon zest, and fresh orange slices.
 SQ maltitol-sweetened white chocolate  SQ liposoluble orange colouring  SQ Orange zest  SQ lemon zest 1 orange
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Recipe - SUGAR-FREE ACE CAKE
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