Ginger carrot cake

Mix the ginger powder with the cream and set aside for 1 hour.

Soften the butter and mix through the sugar and the salt.

Add systematically the eggs to the mixture and thereafter the cream infusion.

Fold in the sifted flour.

Portion in cake moulds (350 g / mould). Bake at 160°C for 90 minutes.

Soften the butter by using a paddle in first gear.

Add the sugar and salt, the almond powder and the flour.

Form a firm ball and store in the refrigerator.

Roll out at 2.5 mm and cut out the desired shapes.

Bake at 180°C for 15 minutes.

Bring the water with the syrup to a boil.

Add the crushed cardamom seeds, cover with clingfilm and infuse for 3 hours.

Strain and set aside.

Bring the carrot juice to a boil and reduce to 150 g.

Soften the butter with the sugar

Pour in the parfait in three times and whip for 10 minutes.

Add the carrot juice with the lime zests and the juice.

Cut long strips of the carrot with a mandolin shaper.

Boil them in the cardamom syrup during 5 minutes.

Recover the syrup with the carrots and store them, covered in the refrigerator to infuse overnight.

Melt the chocolate with the oil and use at 40°C.