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1
In a kitchen aid bowl, with paddle attachment, add the oil and sugar.
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2
Mix well, about 1 minute.
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3
Add the eggs to the bowl and mix.
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Once the eggs are mixed, sift the dry ingredients and add to the bowl.
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Mix until incorporated.
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When the flour has been mixed, add the carrots, drained pineapple and nuts.
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Mix well, scraping down the sides of the bowl.
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8
Pour the mixture onto a full sized sheet pan that has been lined with a silpat.
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9
Preheat the oven to 350 degrees F and bake until golden brown, approximately 10 minutes, rotating at the halfway point.
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10
Cool the cake to room temperature then place in the freezer to chill.
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11
Cheese Ice Cream:
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12
Place the milk, cream, half of the sugar, glucose and salt in a saucepan.
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Bring it to a simmer.
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14
While this is heating, crack the yolks, and place the other half of the sugar to the side.
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15
Place the cheese in a bain marie that has an ice bath nearby.
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16
Once the milks are hot, whisk the sugar into the yolks, temper the eggs with the hot milk, and stir.
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17
Place it back in the pan, and onto medium heat.
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18
Cook the ice cream until thickened enough to coat the back of a wooden spoon.
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19
Pour the anglaise into the bain marie, over the cheese.
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20
Allow it to cool completely, then burmix the anglaise and strain it through a fine sieve.
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21
Pour into your ice cream machine and chill in freezer for at least 1 hour.
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22
Carrot Ice Cream:
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23
Begin by peeling and juicing approximately 30 carrots.
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24
Using a juicer, juice the carrots to yield 2 liters juice.
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25
Cook the carrot juice until reduced to about 17 to 18 ounces.
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It should have become thick.
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27
Juice 1 pineapple with a juicer and then just like the carrot juice, cook it until reduced to 3 1/2 ounces.
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28
To begin the ice cream, place the milk and cream in a saucepan.
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29
Mix together the sugar, dry milk, dry glucose and stabilizer.
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30
Whisk it into the milks.
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31
Cook the mixture to 185 degrees F.
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32
While the mixture is heating pour the carrot juice and pineapple into a bain marie with an ice bath.
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Pour the mixture over the juices and cool completely.
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34
Strain through a chinois and put in ice cream machine.
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35
Freeze for at least 1 hour.
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36
Pineapple Chips:
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37
With the left over pulp from the grated pineapple from the carrot cake, place it into the blender and puree.
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38
Pat the chips out onto a silpat and sprinkle with powdered sugar.
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39
Preheat the oven to 210 degrees F.
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40
Place the chips into the oven for at least 2 hours.
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41
Once the chips are dry, take the chips out of the oven, and turn the temperature up.
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42
Using a small wooden dowel, heat the chips until pliable and roll the chips around the dowel and then pull them off.
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43
Cool, set aside.
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44
Pineapple Sauce:
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45
Using fresh Pineapple, peel 2 pineapples, cut them up and remove the core.
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46
Place it into the blender and puree until smooth.
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47
Strain the puree through a chinois.
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48
Mix the sugar, pectin and salt.
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49
In a pan combine the puree with the sugar and pectin and add the vanilla.
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50
Cook on medium heat until thick, approximately 3 minutes after it comes to a simmer.
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51
Strain the sauce and put into a bain marie to cool completely.
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52
Place in a squeeze bottle.
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53
Heat the cocoa butter until melted in the microwave.
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54
Heat the white chocolate separately in the microwave until melted.
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55
Now that the 2 are melted, burmix them together and mix in the vanilla and salt.
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56
Strain through a chinois.
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57
Keep in a warm place until ready to spray your cake.
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58
Hickory Nut Sugar Spears:
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59
Fondant Sugar Work:
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60
Place the glucose and fondant together in a small pan, and cook until pale golden.
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61
Pour it into a small glass bowl.
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62
Allow to cool but not set up.
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63
While cooling pierce 6 hickory nuts with toothpicks.
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64
Place a piece of masking tape up on the edge of a table or the edge of a shelf.
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65
Dip the nut into the sugar and stick the toothpick into the masking tape so that it can hang and the sugar drips and it cools.
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66
Cut it however long you want your spear.
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67
Assemble the cake:
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68
Now that the cake is frozen, cut out pieces of cake using a 6-inch cake ring.
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69
With large cookie cutters cut out 2 more circles that are 4 inches in diameter.
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70
Place the cake ring on a cardboard that is the same size.
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Line the ring with a piece of acetate.
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72
Place the largest piece of cake on the bottom.
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73
Paddle the cheese ice cream in a kitchen aid bowl to soften it.
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Place it into a piping bag and pipe around the base of the cake and all the way up the sides of the ring.
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75
Just so the sides of the ring are covered with ice cream.
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Allow it to chill 5 minutes.
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77
Paddle the carrot ice cream the same way, and place it into a piping bag.
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78
Pipe a layer of ice cream over the cake.
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79
Place it into the freezer 10 minutes.
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80
Place another layer of cake, and repeat with ice cream.
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81
Place it into the freezer for 10 minutes.
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82
Pipe a thin layer of pineapple sauce over the ice cream.
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83
Allow to freeze for 10 minutes.
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84
Pipe a layer of cheese ice cream over the sauce.
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85
Freeze for 10 minutes.
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86
Place the last cake over, and pipe the cheese ice cream on the top to finish.
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87
With an off-set long metal spatula, smooth out the top.
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88
Allow the cake to freeze for at least 1 hour.
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89
Once frozen, pull out the cake, remove the ring and the acetate.
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90
Smooth out the sides.
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91
Prepare to spray the cake with the white chocolate spray.
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92
Once the cake is sprayed, place it into the freezer while tempering chocolate.
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93
Temper chocolate and spread onto transfer sheet, cut as desired.
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94
Place the tempered chocolate on the outside of the cake, adhering it by using honey.
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95
Garnish the top with pineapple sauce and hickory nut spears.
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96
Serve with pineapple sauce.
