Ingredients
- baking tray 60 x 40
- 2 carrot cakes on a yoghurt base
- 2500 g Lauretta orange 50% filling
- 450 g Lauretta vanilla flavored filling
- 500 g Ascanio mirror glaze orange flavored
- 150 g Ascanio mirror chocolate flavored
- 1500 g 30% whipping cream
- 500 g water
- 80 g gelatin
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Preparation
Prepare the orange jelly. Pour 350g of boiling water over 50g of gelatin, stir until dissolved and add 2500 g of Lauretta orange 50% filling. Stir thoroughly.
Spread the prepared orange jelly on the first carrot cake layer and cover with the second layer.
Pour 1500 g of 30% cream into the bowl of the mixer and whip to ¾. Dissolve 30 g gelatin in 150 g boiling water. Add the Lauretta vanilla flavored filling and the gelatin to the whipped cream at medium speed.
Spread the vanilla cream over the cake, level it and refrigerate for about an hour. After this time, decorate the top of the cake with Ascanio mirror glaze orange flavored. Fill a sugar sleeve with 150 g of Ascanio mirror chocolate flavored and make thin stripes along the side of the cake. Decorate as desired.
