Carrot and Hazelnut Cake

I got this recipe from Pierre Hermé's book. There are a lot of step for preparing the cake batter but it is worth doing it.I like the chocolate cigarette paste wrapping but there are still few step of the recipe I have to write such as preparing the cigarette paste.





The quantities should fill in two half-cylindrical cake moulds (35 cm x 8 cm x 5,5 cm)

• 125g egg yolks
• 75g caster sugar
• 25g invert sugar
  

Beat together

• 325g egg whites
• 100g sugar
  

Beat adding the sugar progressively. Mix with the egg yolks once beaten.

• 150g powdered hazelnut slightly toasted
• 150g powdered almonds slighlty toasted
• 50g crushed toasted hazelnuts
• 200g grated carrots
• 125g carotte purée
  

Mix with the previous preparation.

• 100g flour
• 10g baking powder
• 1g salt
• 1/2 orange rind finely chopped
  

Sift the flour together with the salt and the baking powder. Add together with the lemon rind to the previous mixture.

Cigarette chocolate paste:

• 50g sifted icing sugar
• 50g butter
• 40g flour
• 15g cocoa powder
• 55g egg whites
  

Cream the sifted icing sugar with the butter. Combine cocoa powder and flour, then sift it over the buttered sugar. Add the the whites.

Setting: cut a silicone sheet or a parchment paper 8cm wide to the size of a half cylindrical mould. Spread over the cigarette chocolate paste and comb it.



Line the mould and cool for about 30 minutes. Fill up to 3/4 with the preparation. Bake at 170-180 Celsius degrees for 45 minutes.

Finishing: unmould and remove the silicone sheet. Once completely cold, the cake should be wrapped in a plastic film to avoid drying.