Tessellation Cake 26 04

TESSELLATION
CARROT MOUSSE CAKE

A cake recipe using the Dinara Kasko's mold
+ recalculation for cooking in an inox ring
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
RECIPE USING THE
DINARA KASKO’S MOLD
TESSELLATION - CARROT MOUSSE CAKE
CARROT SPONGE
1 cake 2 cakes 3 cakes

Ingredients 25х35 cm 30х40 cm 40х60 cm 100%
873 g 1197 g 2392 g
Walnuts 59 g 83 g 167 g 7%
Flour 9-10.5% protein 166 g 227 g 454 g 19%
Baking powder 5g 7g 15 g 1%
Egg whites 62 g 85 g 171 g 7%
Sugar (1) 45 g 61 g 122 g 5%
Whole eggs 94 g 129 g 259 g 11%
Egg yolks 36 g 49 g 98 g 4%
Sugar (2) 169 g 232 g 464 g 19%
Olive oil 77 g 105 g 210 g 9%
Grated carrot 160 g 220 g 439 g 18%
Orange zest 1g 1.3 g 2.6 g <1%
Ground cinnamon 1g 1.3 g 2.6 g <1%
Nutmeg 0.2 g 0.3 g 0.6 g <1%
Cloves 0.2 g 0.3 g 0.6 g <1%
1 Add whole eggs, egg yolks and sugar (2) to the mixer bowl. Whip them for 5-6 minutes with a
whisk attachment until white foam.
2 In a separate container mix the sifted flour and baking powder using a whisk.
3 While the egg mixture is whipping, in a separate mixer bowl, whip the egg whites until a white
foam appears, then add sugar (1) and continue whipping until you get a bird's beak texture.
4 Then gently pour the olive oil into the whole egg, egg yolk and sugar mixture, whipping it at low
speed until combined.
5 Add grated carrots to the mixture of eggs, sugar and olive oil and mix gently with a spatula. Then
add the flour with baking powder and mix again.
6 Add the whipped egg white mixture in portions to the mass, gently mixing the batter with a
spatula.
7 Add coarsely chopped walnuts, orange zest and the spices into the batter and mix it until smooth.
8 Pour the batter into a 25x35 cm silicone mold and spread it with an offset spatula. Tap the baking
mold to get rid of the air bubbles.
9 Bake the sponge at 160 °C / 320 °F for 15-20 minutes taking into account the peculiarities of your
oven. The finished sponge should spring back when pressed.
10 Let the sponge cool down at room temperature. Turn it over onto another baking sheet lined with
parchment paper and unmold it.
11 Cut a round disk out of the sponge using a cake ring d=16 cm. To make the assembly process
easier, put it in the freezer for about 1 hour.
CARROT CONFIT

Ingredients 100%
215 g 430 g 645 g
Freshly squeezed carrot juice 76 g 152 g 228 g 35%

Mango pieces 50 g 100 g 150 g 23%
Orange pulp 60 g 120 g 180 g 28%
Lemon juice 7g 14 g 21 g 3%
Dextrose 8g 16 g 24 g 4%
Corn starch 3g 6g 9g 1%
Inverted sugar 8g 16 g 24 g 4%
Pectin NH 3g 6g 9g 1%
Gelatine powder 180 Bloom 2g 4g 6g 1%
1 Prepare a gelatine mass by mixing gelatine powder with 12 g of cold water.
2 Mix together the dextrose, pectin NH and cornstarch using a spatula.
3 Add freshly squeezed carrot juice, orange pulp, lemon juice, inverted sugar and mango to a
saucepan. Gradually add the dry ingredients to the room temperature mixture, stirring it with a
whisk.
4 Bring the mixture to a boil over medium heat, stirring constantly with a whisk, then cook it for
1-2 minutes.
5 Remove the saucepan from heat and add the gelatine mass. Stir with a whisk until it dissolves.
6 Prepare a cake ring d=16 cm by wrapping its bottom with cling film. Put the ring on a backing
sheet with the film facing down and pour the confit into it.
7 Put the confit in the freezer for a couple of hours until it sets.
CARAMELIZED NUTS

Ingredients 100%
90 g 180 g 270 g
Walnuts 35 g 70 g 105 g 39%

Water 20 g 40 g 60 g 22%
Sugar 28 g 56 g 84 g 31%
Butter 82% 7g 14 g 21 g 8%
1 Chop raw nuts into pieces of ~ 8 mm in size.
2 Pour the sugar into a saucepan and add water to it. Bring the syrup to 117 °C / 243 °F. If you have
too few ingredients to measure the temperature, cook the syrup until large bubbles appear.
3 Pour the nuts into the syrup and cook them, stirring constantly with a heat-resistant spatula, until
a rich caramel color.
4 Add the butter and stir.

4
5 Cool the caramelized nuts down by spreading them out on a silicone mat.
MOUSSE

Ingredients 100%
517 g 1036 g 1556 g
Milk 3.2% 85 g 170 g 256 g 16%

Sugar 70 g 139 g 209 g 13%
Egg yolks 36 g 72 g 108 g 7%
Gelatine powder 180 Bloom 8g 16 g 24 g 1%
Yogurt powder Yopol 10 g 20 g 30 g 2%
Greek yogurt 100 g 200 g 300 g 23%
Whipping cream 30-35% 200 g 400 g 600 g 35%
2 Bring the milk in a saucepan to a boil.
3 Meanwhile, whisk the sugar with the egg yolks.
4 Once the milk has boiled, gradually pour it into the egg mixture, stirring constantly with a whisk to
avoid curdling. Leave a small portion of the milk in the saucepan.
5 Pour the mixture back into the saucepan and cook it over medium heat to 82-84 °C / 180-183 °F,
continuing to stir with the whisk.
6 Pour the cream into a clean container.
7 Add the gelatine mass and stir with a spatula until it dissolves.
8 Cool the cream down to 40-45 °C / 104-113 °F by pouring it into a larger container, then add cold
yogurt and yogurt powder. If you don't have yogurt powder, just skip this ingredient.
9 In a mixer bowl, whip the cold cream at medium speed with a whisk attachment until soft foam.
Put the whipped cream in the fridge for a few minutes.
10 Process the crème anglaise with yoghurt and yoghurt powder using a hand blender to get a nice
emulsion.
11 Then take the whipped cream out of the fridge and gradually add the processed mixture into it,
gently mixing with a spatula until smooth.
CAKE ASSEMBLING
Ingredients
Mousse
Frozen sponge layer
Frozen confit layer
Caramelized nuts
1 Pour most of the mousse into the Tessellation silicone mold, spread the mousse along the sides
of the mold with a spatula, and tap the mold lightly against the table to avoid air pockets on the
cake surface.
2 Put the frozen confit layer inside the mold and press down lightly. Spread the mousse which
protrudes on the sides over the entire surface of the confit.
3 Then add the caramelized nuts.
4 Cover the nuts with mousse and top with a sponge layer.
5 Transfer the rest of the mousse into a pastry bag and fill the space between the sponge and the
mold with it. At this stage, it is very important to smooth the edges of the future cake using an
offset spatula.
TIP
Try to insert the sponge so that it is 1-2 mm above the pastry mold. This will make it easy to transport the cake using
an offset spatula without destroying its appearance.
6 Put the assembled cake in the freezer for at least 6 hours until it freezes completely.
CHOCOLATE VELOUR COATING MIXTURE
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 g 50%

White chocolate Cacao Barry Zephyr 34% 100 g 50%
Fat-soluble food colorants:
yellow and orange
1 Add chocolate to the melted cocoa butter and heat the mixture to 40 °C / 104 °F.
TIP
You can also melt the cocoa butter and chocolate in the microwave or over a water bath, but do this separately and to
40 °C / 104 °F.
2 Pour the melted cocoa butter and chocolate into 2 small measuring cups. Add the yellow
colorant to the first cup, and the orange one to the second. Then use a hand blender to process
the two separately.
3 Heat the velour coating mixture to 40 °C / 104 °F before use.

6
UNMOLDING AND COATING THE CAKE
Ingredients
Frozen Tessellation cake

Chocolate velour coating mixture
1 Remove the silicone mold from the frozen cake. Do this quickly so that the cake does not have
time to thaw.
2 Place the cake on a small pastry ring. Using a spray gun, coat the entire cake with the yellow
velour coating mixture. Then fill the pot of the spray gun with the orange coating mixture and
spray only the sides of the cake with it.
3 Leave the finished cake in the fridge for at least 5 hours to completely defrost, and only then cut it.
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RECIPE USING THE INOX RING
FOR 1 CAKE D=16 CM
CARROT SPONGE
Ingredients 1 cake 2 cakes 3 cakes

100%
for 1 mold 21x21 cm 437 g 874 g 1311 g
Walnuts 30 g 60 g 90 g 7%
Flour 9-10.5% protein 83 g 166 g 249 g 19.%
Baking powder 2.5 g 5g 7.5 g 1%
Egg whites 31 g 62 g 93 g 7%
Sugar (1) 27 g 54 g 81 g 5%
Whole eggs 47 g 94 g 141 g 11%
Sugar (2) 85 g 170 g 255 g 19%
Olive oil 39 g 78 g 117 g 9%
Grated carrot 80 g 160 g 240 g 18%
Orange zest 0.5 g 1g 1.5 g <1%
Ground cinnamon 0.5 g 1g 1.5 g <1%
Nutmeg 0.1 g 0.2 g 0.3 g <1%
Cloves 0.1 g 0.2 g 0.3 g <1%
1 Add whole eggs, egg yolks and sugar (2) to the mixer bowl. Whip them for 5-6 minutes with a
whisk attachment until white foam.
2 In a separate container mix the sifted flour and baking powder using a whisk.
3 While the egg mixture is whipping, in a separate mixer bowl, whip the egg whites until a white
foam appears, then add sugar (1) and continue whipping until you get a bird's beak texture.
4 Then gently pour the olive oil into the whole egg, egg yolk and sugar mixture, whipping it at low
speed until combined.
5 Add grated carrots to the mixture of eggs, sugar and olive oil and mix gently with a spatula. Then
add the flour with baking powder and mix again.
6 Add the whipped egg white mixture in portions to the mass, gently mixing the batter with a
spatula.
7 Add coarsely chopped walnuts, orange zest and the spices into the batter and mix it until smooth.
8 Pour the batter into a 21x21 cm silicone mold and spread it with an offset spatula. Tap the baking
mold to get rid of the air bubbles.
9 Bake the sponge at 160 °C / 320 °F for 15-20 minutes taking into account the peculiarities of your
oven. The finished sponge should spring back when pressed.
10 Let the sponge cool down at room temperature. Turn it over onto another baking sheet lined with
parchment paper and unmold it.
11 Cut a round disk out of the sponge using a cake ring d=14 cm. To make the assembly process
easier, put it in the freezer for about 1 hour.
CARROT CONFIT

100%
for 1 cake ring d=14 cm 167 g 334 g 501 g
Freshly squeezed carrot juice 50 g 100 g 150 g 35%

Mango pieces 40 g 80 g 120 g 23%
Orange pulp 45 g 90 g 135 g 28%
Lemon juice 6g 12 g 18 g 3%
Dextrose 6g 12 g 18 g 4%
Corn starch 2.5 g 5g 7.5 g 1%
Inverted sugar 5g 10 g 15 g 4%
Pectin NH 2.5 g 5g 7.5 g 1%
Gelatine powder 180 Bloom 1.5 g 3g 4.5 g 1%
2 Mix together the dextrose, pectin NH and cornstarch using a spatula.
3 Add freshly squeezed carrot juice, orange pulp, lemon juice, inverted sugar and mango to a
saucepan. Gradually add the dry ingredients to the room temperature mixture, stirring it with a
whisk.
4 Bring the mixture to a boil over medium heat, stirring constantly with a whisk, then cook it for
1-2 minutes.
5 Remove the saucepan from heat and add the gelatine mass. Stir with a whisk until it dissolves.
6 Prepare a cake ring d=14 cm by wrapping its bottom with cling film. Put the ring on a backing
sheet with the film facing down and pour the confit into it.
7 Put the confit in the freezer for a couple of hours until it sets.
CARAMELIZED NUTS

Ingredients 100%
100 g 200 g 300 g
Walnuts 35 g 70 g 105 g 39%

Water 20 g 40 g 60 g 22%
Sugar 28 g 56 g 84 g 31%
Butter 82% 7g 14 g 21 g 8%
1 Chop raw nuts into pieces of ~ 8 mm in size.
2 Pour the sugar into a saucepan and add water to it. Bring the syrup to 117 °C / 243 °F. If you have
too few ingredients to measure the temperature, cook the syrup until large bubbles appear.
3 Pour the nuts into the syrup and cook them, stirring constantly with a heat-resistant spatula, until
a rich caramel color.
4 Add the butter and stir.

10
5 Cool the caramelized nuts down by spreading them out on a silicone mat.
MOUSSE

100%
for 1 cake ring d=16 cm 397 g 774 g 1161 g
Milk 3.2% 66 g 132 g 198 g 16%

Sugar 55 g 110 g 165 g 13%
Gelatine powder 180 Bloom 6g 12 g 18 g 1%
Yogurt powder Yopol 8g 16 g 24 g 2%
Greek yogurt 78 g 156 g 234 g 23%
Whipping cream 30-35% 156 g 312 g 468 g 35%
2 Bring the milk in a saucepan to a boil.
3 Meanwhile, whisk the sugar with the egg yolks.
4 Once the milk has boiled, gradually pour it into the egg mixture, stirring constantly with a whisk to
avoid curdling. Leave a small portion of the milk in the saucepan.
5 Pour the mixture back into the saucepan and cook it over medium heat to 82-84 °C / 180-183 °F,
continuing to stir with the whisk.
6 Pour the cream into a clean container.
7 Add the gelatine mass and stir with a spatula until it dissolves.
8 Cool the cream down to 40-45 °C / 104-113 °F by pouring it into a larger container, then add cold
yogurt and yogurt powder. If you don't have yogurt powder, just skip this ingredient.
9 In a mixer bowl, whip the cold cream at medium speed with a whisk attachment until soft foam.
Put the whipped cream in the fridge for a few minutes.
10 Process the crème anglaise with yoghurt and yoghurt powder using a hand blender to get a nice
emulsion.
11 Then take the whipped cream out of the fridge and gradually add the processed mixture into it,
gently mixing with a spatula until smooth.
11
CAKE ASSEMBLING
Ingredients
Mousse
Frozen sponge layer
Frozen confit layer
Caramelized nuts
1 Prepare a baking sheet with a piece of parchment paper or a silicone mat. Wrap the bottom of
the cake ring d=16 cm with cling film and place it on the baking sheet with the cling film facing
down. Line the ring with a 6 cm high acetate strip.
2 Pipe some mousse into the cake ring using a piping bag.
3 Put the frozen confit layer inside the mold and press down lightly. Spread the mousse which
protrudes on the sides over the entire surface of the confit.
4 Then add the caramelized nuts.
5 Cover the nuts with the mousse and top with a sponge layer.
6 Transfer the rest of the mousse into the pastry bag and fill the space between the sponge and
the cake ring with it. Smooth the edges of the cake using an offset spatula.
TIP
Try to insert the sponge so that it is 1-2 mm above the cake ring. This will make it easy to transport the cake using an
offset spatula without destroying its appearance.
7 Put the assembled cake in the freezer for at least 6 hours until it freezes completely.
CHOCOLATE VELOUR COATING MIXTURE
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 g 50%

White chocolate Cacao Barry Zephyr 34% 100 g 50%
Fat-soluble food colorants:
yellow and orange
1 Add chocolate to the melted cocoa butter and heat the mixture to 40 °C / 104 °F.
TIP
You can also melt the cocoa butter and chocolate in the microwave or over a water bath, but do this separately and to
40 °C / 104 °F.
2 Pour the melted cocoa butter and chocolate into 2 small measuring cups. Add the yellow
colorant to the first cup, and the orange one to the second. Then use a hand blender to process
the two separately.
3 Heat the velour coating mixture to 40 °C / 104 °F before use. 12
UNMOLDING AND COATING THE CAKE
Ingredients
Frozen Tessellation cake

Chocolate velour coating mixture
1 Remove the cake ring and the acetate strip from the frozen cake.
2 Place the cake on a small pastry ring. Using a spray gun, coat the entire cake with the yellow
velour coating mixture. Then fill the pot of the spray gun with the orange coating mixture and
spray only the sides of the cake with it.
3 Leave the finished cake in the fridge for at least 5 hours to completely defrost, and only then cut it.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
13
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

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TESSELLATION

CARROT MOUSSE CAKE

1 cake 2 cakes 3 cakes

1 cake 2 cakes 3 cakes

Freshly squeezed carrot juice 76 g 152 g 228 g 35%

1 Prepare a gelatine mass by mixing gelatine powder with 12 g of cold water.

2 Mix together the dextrose, pectin NH and cornstarch using a spatula.

1 cake 2 cakes 3 cakes

Walnuts 35 g 70 g 105 g 39%

1 Chop raw nuts into pieces of ~ 8 mm in size.

4 Add the butter and stir.

1 cake 2 cakes 3 cakes

Milk 3.2% 85 g 170 g 256 g 16%

1 Prepare a gelatine mass by mixing gelatine powder with 48 g of cold water.

2 Bring the milk in a saucepan to a boil.

3 Meanwhile, whisk the sugar with the egg yolks.

6 Pour the cream into a clean container.

3 Then add the caramelized nuts.

CHOCOLATE VELOUR COATING MIXTURE

Cocoa butter 100 g 50%

3 Heat the velour coating mixture to 40 °C / 104 °F before use.

UNMOLDING AND COATING THE CAKE

Frozen Tessellation cake

https://www.fac https://www.in https://www.

Ingredients 1 cake 2 cakes 3 cakes

Ingredients 1 cake 2 cakes 3 cakes

Freshly squeezed carrot juice 50 g 100 g 150 g 35%

1 Prepare a gelatine mass by mixing gelatine powder with 12 g of cold water.

2 Mix together the dextrose, pectin NH and cornstarch using a spatula.

1 cake 2 cakes 3 cakes

Walnuts 35 g 70 g 105 g 39%

1 Chop raw nuts into pieces of ~ 8 mm in size.

4 Add the butter and stir.

Ingredients 1 cake 2 cakes 3 cakes

Milk 3.2% 66 g 132 g 198 g 16%

1 Prepare a gelatine mass by mixing gelatine powder with 36 g of cold water.

2 Bring the milk in a saucepan to a boil.

3 Meanwhile, whisk the sugar with the egg yolks.

6 Pour the cream into a clean container.

4 Then add the caramelized nuts.

CHOCOLATE VELOUR COATING MIXTURE

Cocoa butter 100 g 50%

3 Heat the velour coating mixture to 40 °C / 104 °F before use. 12

UNMOLDING AND COATING THE CAKE

Frozen Tessellation cake

https://www.fac https://www.in https://www.

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