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 neutral
- 150 g Ascanio mirror chocolate flavored
- 1500 g 30% whipping cream
- 500 g water
- 80 g gelatin
Our products
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 neutral. 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.
