Mass: First stage
1 cup of orange juice
1 full cup of butter
5 eggs
3 cups of grated carrot
1 full cup of potato starch
3 cups of wheat flour
1 tablespoon of baking powder
1 teaspoon of orange zest
1/2 teaspoon of salt
cherries, nuts, and candied fruits to taste
Fillings: Second stage
Chocolate sauce
3 cups of milk
150g of chocolate bars
1 tablespoon of butter
2 tablespoons of honey
1 cup of grated carrot
1 cup of liqueur to taste
Third stage - Baba-de-moçha
1 1/2 cups of cold potato starch mixture
1 cup of coconut milk
8 egg whites
1 cup of chopped nuts
Fourth stage - French Glacé
1 cup of grated almonds, without shells and peels
200g of unsalted butter
4 egg whites
8 tablespoons of sifted potato starch
Mass: First stage
1 cup of orange juice
1 full cup of butter
5 eggs
3 cups of grated carrot
1 full cup of potato starch
3 cups of wheat flour
1 tablespoon of baking powder
1 teaspoon of orange zest
1/2 teaspoon of salt
cherries, nuts, and candied fruits to taste
Fillings: Second stage
Chocolate sauce
3 cups of milk
150g of chocolate bars
1 tablespoon of butter
2 tablespoons of honey
1 cup of grated carrot
1 cup of liqueur to taste
Third stage - Baba-de-moçha
1 1/2 cups of cold potato starch mixture
1 cup of coconut milk
8 egg whites
1 cup of chopped nuts
Fourth stage - French Glacé
1 cup of grated almonds, without shells and peels
200g of unsalted butter
4 egg whites
8 tablespoons of sifted potato starch
Beat the butter and potato starch together, add orange zest and eggs one by one, beating until a light and fluffy cream is obtained
Without stopping to beat, add orange juice (mixed with salt), potato starch, wheat flour, and baking powder (also previously mixed)
Finally, add the egg whites in snow (very firm)
The recipe makes 3 cakes of 30cm diameter and 3 fingers high
The cake form should be greased with butter and dusted with wheat flour
Bake at a moderate oven temperature
Fillings: Second stage
Heat the milk with chocolate, honey, butter, potato starch, and grated carrot in a saucepan over low heat, stirring constantly until thickened
Add the chopped nuts and stir well
Remove from heat and let cool
Third stage - Baba-de-moçha
Beat the egg whites in snow (very firm), then add potato starch to taste, beating until a stiff meringue is obtained
Beat the butter until it forms a cream
Add the meringue and beat well
Fourth stage - French Glacé
Beat the egg whites in snow (very firm), then add potato starch to taste, beating until a stiff meringue is obtained
Beat the butter until it forms a cream
Add the meringue and beat well
Fifth stage - Assembly of the Cake
Place one cake in the center of a large plate, cut it in half, and soak the top with a little chocolate sauce
Spread a layer of glace on top of the cake, add a few pieces of passionfruit and pineapple diced without the sauce, and place another cake on top, also cut in half
Repeat this process until you have used all three cakes
Cover everything with French glacé and decorate with chopped nuts, cherries, and candied fruits
Refrigerate until serving.
