Ingredients
- For carrot sponge:
- 300 g / 10½ oz egg
- 400 g / 14 oz Muscovado
- 3 g / 1/10 oz cinnamon
- 3 g / 1/10 oz salt
- 255 ml / 8½ fl oz sunflower oil
- 500 g / 17¾ oz flour
- 7 g / ¼ oz baking powder
- 1 kg / 2¼ lb grated carrots
- For white chocolate custard:
- 385 ml / 13 fl oz milk
- 385 ml / 13 fl oz single cream
- 80 g / 2¾ oz superfine sugar (caster sugar)
- 150 g / 5¼ oz egg yolk
- 10 g / 1/3 oz gelatin in sheets
- 750 g / 1 lb 10½ oz Emilia Zaini white chocolate
- Decoration:
- 700 g / 1½ lb sugar
- paste marzipan or buttercream as needed
Directions
Protip
It is essential to spread the buttercream or marzipan carefully for the best final result: both act as glue and insulation, and level off the cake externally so that the sugar paste adheres well.
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