Ingredients
- baking tray 60×40 cm
- 2 carrot sponge cake layers
- 2000 g pumpkin 50% filling Lauretta
- 600 g cappuccino flavored filling Lauretta
- 400 g vanilla flavored filling Lauretta
- 150 g coffee liqueur
- 1,5 l heavy cream (30%)
- 500 g mascarpone
- 850 g water
- 95 g gelatin
- non-melting cocoa powder, for decoration
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Preparation
- Dissolve 50 g gelatin in 500 g boiling water and mix thoroughly. Combine with pumpkin 50% filling Lauretta and spread over the first carrot sponge cake layer. Level evenly and cover with the second carrot sponge cake layer.
- Dissolve 20 g gelatin in 200 g boiling water and mix thoroughly. Pour 1 l heavy cream into a mixer bowl and whip. Then, on low speed, add cappuccino flavored filling Lauretta and slowly pour in the prepared gelatin. Spread the prepared mixture over the carrot sponge cake layer, smooth it out, and set aside for about 1 hour to set.
- Dissolve 20 g gelatin in 150 g boiling water. In a mixer bowl, whip 500 g heavy cream with 500 g mascarpone until smooth. Once the mixture becomes fluffy, add the vanilla flavored filling Lauretta and coffee liqueur. Then pour in the dissolved gelatin. Transfer the mixture to a pastry bag fitted with a rosette tip and pipe rosettes on top of the cake.
- Finally, dust with non-melting cocoa powder.
