Carrot Cake tray bake

Name: Carrot Cake tray bake
Ingredients: 240 g Egg; 210 g Water; 100 g Flour; 100 g Egg white; 800 g Dawn carrot cake mix; 3200 g Dawn cream cheese frosting; 100 g Icing sugar; 100 g Melted butter; Silicone mold Wood; Carrot strips; walnuts; Blood orange ice cream

For the cake, the two layers of cake are baked separately in baking tins. The middle and top layers consist of ‘cream cheese frosting’.Recipe for tray 53 x 32.5 cm. Note: 2 trays needed for preparation. Fresh pastries in the showcases of pastry chefs every day: very tasty, a feast for the eyes, but also labor-intensive to create. However, the working methods of pastry chefs and patissiers are very efficient. For example, tray bakes are prepared over several days. The different layers are assembled and frozen to be thawed per day later and, if desired, (whipped) cream and fruit can be added to serve fresh daily. It is also wise in the kitchen to think like a pastry chef and work like a chef. Prepare the 'trays' and cut them for coffee and tea as pastries. For service, cut into smaller pieces as part of the dessert. Pastry chef Romy Uijen from Dawn Foods takes you through four different preparation methods of tray bakes and their applications in both pastries and desserts.

Ingredients

240gEgg

210gWater

800gDawn carrot cake mix

3200gDawn cream cheese frosting

100gFlour

100gEgg white

100gIcing sugar

100gMelted butter

Silicone mold Wood

Carrot strips

walnuts

Blood orange ice cream

Preparation

Mix all ingredients with a paddle at medium speed for 3 minutes.
Pour 750 grams of batter per tray over two trays.
Bake for 35-40 minutes at 180°C.
Cool down and freeze.

Place baking paper in a gastronorm tray and put 1 slice of carrot cake on it.
Spread 1600 grams of Dawn cream cheese frosting on top.
Place another slice of carrot cake on top, spread another 1600 grams of Dawn cream cheese frosting, and freeze.

Cut the carrot cake into 8 x 4 cm pieces.

Mix the flour, egg white, powdered sugar, and melted butter. Spread thinly in the mold and bake for 8 to 10 minutes at about 170°C.
Halve the pastry and lay it flat on the plate, finish with some rolled carrot, walnuts, a quenelle of blood orange ice cream, and the tuille.