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1
For the Carrot Cake: Preheat the oven to 380 degrees F. Grease 6 (3 1/2-inch diameter by 1-inch height) tart molds with butter.
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2
In a electric mixing bowl whip yolks and sugar together until silky.
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3
Add oil slowly.
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4
Sift cake flour, baking soda, salt, baking powder,, allspice, nutmeg and carrots together and add slowly to the first mix.
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Whip egg whites with sugar to a soft peak and fold it gently into the mix.
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6
Fill the tart pans with prepared mix, add some roasted walnut pieces on the top and bake for 18 minutes.
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7
When ready, unmold onto a wire rack until cooled.
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8
For the Italian Meringue: Combine the water, sugar, and honey and cook to 248 degrees F. While sugar is heating, whip egg whites to medium peaks.
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With the mixer running, slowly drizzle in the hot sugar mixture.
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Whip until the mixture is cool.
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11
When mixture is cool, mix in orange blossom water and set aside.
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12
For the Cream Cheese Sauce: In a blender, mix all ingredients together until smooth.
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Set aside.
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14
For the Citrus Syrup: Boil all ingredients together for 1 minute.
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Strain and cool down before using.
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To Assemble: Preheat the oven to 370 degrees F. Dip carrot cake in the Citrus Syrup for 5 seconds and place on a baking pan.
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17
Place a 3-inch wet round cookie cutter on top of the cake and immediately fill it with the meringue to the top.
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Remove the cookie cutter and sprinkle some shredded coconut on top.
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Bake for 8 minutes.
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Place the warm cake in the center of a plate.
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Pour some cream cheese sauce around the cake and garnish with diced strawberry and pineapple.
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Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
