Culinary Institute of America

Carrot Cake

Preparation info
  • Makes

    1

    cake ( 6 in 15 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Poached Pear Gelée

Method

  1. Place two 6-in/15-cm cake rings on a sheet pan lined with plastic wrap and place a textured sheet in the bottom of each ring.
  2. Freeze the poached pear gelée in one 6-in/15-cm cake pan lined with plastic wrap. Remove the frozen gelée from the pan and trim into a 5-in/13-cm round. Reserve in the freezer.
  3. Portion 8 oz/230 g of the Bavarian cheese mousse i