Carrot Mousse Cake Recipe | Easter Cake

This Carrot Mousse Cake is a perfect for Easter Celebrating! It's made with moist carrot cake, orange peach compote, caramel walnuts praline and delicate orange mousse! This is an incredible combination in one cake!
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Ingredients for a 7-inch (18 cm) and 6-inch (16 cm) baking rings!
INGREDIENTS
Carrot Cake 16 cm
2 eggs, at room temperature
1/3 cup+2 tbsp (80g) brown sugar
1 1/2 cups+2 tbsp (155g) all-purpose flour, sifted
1 teaspoon (5g) baking powder, sifted
4 3/8 cups (220g) carrot, grated
5 tbsp (65g) sunflower oil, refined (or vegetable oil)
2 tbsp (35g) walnuts, chopped
½ teaspoon ground cardamon
½ teaspoon ground cinnamon
½ teaspoon lemon zest
½ teaspoon ground cloves
Orange Peach Compote 16 cm
20g orange flesh
20g peach (fresh or preserved), chopped
1/2 tsp (3g)powdered gelatin + 1 tbsp cold water
100g peach juice
3/4 tbsp (10g) brown sugar
1/2 tsp (3g) pectin
1 tbsp (20g) honey
Сaramel Walnuts Praline 16 cm
2 1/3 tsp (10g) white granulated sugar
1 tbsp (15g) unsalted butter
1 tsp orange zest
1 tbsp (25g) honey
3/4 cup (90g) walnuts
Orange Mousse 18 cm
6 1/2 tsp (22g) powdered gelatin
15 oz (425g) Greek yogurt
1 cup (275g) heavy cream
7 oz (200g) cream cheese Philadelphia
1/3 cup (70g) white granulated sugar
110g heavy cream
1 tsp vanilla extract
1 tbsp orange zest
PREPARATION
1. Make the Carrot Cake. Preheat the oven to 175°C / 350˚F. Line a 6-inch (16 cm) baking ring with parchment paper. In a large bowl, whisk with a fork together egg yolks with sunflower oil. Whisk the egg whites with sugar until fluffy. Add the sifted flour and baking powder. Add the egg yolks mixture, grated carrot, chopped walnuts and spices. Mix well. Pour batter to onto prepared baking ring, smooth the surface with a spatula and bake for 18-20 minutes or until the surface is dry and spongy to touch. Cool the cake completely. Bake 2 crusts.
2. Make the Orange Peach Compote. Orange and peach peel and cut into cubes. In a small bowl combine gelatin and water and set aside to soften. In a saucepan, heat peach juice, sugar and pectin. Cook about 1-2 minutes. Add the chopped orange and peach. Mix well. Cool completely. Add the gelatin and honey. Pour the Orange Peach Compote to onto prepared 6-inch baking ring, smooth the surface with a spatula and to freeze.
3. Make the Сaramel Walnuts Praline. Preheat oven to 150°C / 305˚F. Line a baking sheet with parchment. In a small saucepan, mix together all ingredients. Cook until completely dissolved. Pour the walnuts mixture over and stir using a rubber spatula until nuts are evenly coated. Scrape onto prepared sheet pan and bake 10 minutes, turning once halfway through.
Let cool completely, then chop in the food processor into small crumbs.
4. Make the Orange Mousse. In a small bowl combine gelatin and 110 g cream and set aside to soften. Then heat up to 80 degrees but do not boil. Mix together yogurt, heavy cream, orange zest, Philadelphia and sugar with blender. Pour the hot cream into the mousse and whisk about 1 minute. Cool completely.
5. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Place the carrot biscuit into the 18 cm baking ring and pour the part of orange mousse. Then sprinkle the praline and pour the part of mousse. Next layer is the praline and biscuit. At the end pour the remaining mousse. Remove excess mousse, cover with a plastic wrap and place in the freezer for at least 4-6 hours.
6. Completely frozen cake cover with mirror glaze and decorate as you wish. The carrot mousse cake should be thawed in the refrigerator for 5-6 hours before serving!

[@VulgarKitchen]

I bet the orange and peach compote pairs so nicely with the flavor of carrot cake. Mmm, mmmm what an awesome idea! Great recipe! :D

[@YumSecret]

Thank you!

[@mavisadomahkyeremeh7574]

Can I get the ingredients in cups pls