Whip butter and sugar Bloom gelatin in cold water Combine fruit puree and gelatin in sauce pan, heat up until gelatin has melted Pour puree over butter and re whip Add cheese and whip until smooth Pipe in to molds and cover with sponge Freeze, take out of the molds…
Whip sugar, oil, buttermilk, eggs, coffee powder and vanilla Add flour Combine vinegar and soda, add to the batter Mix well Divide into 7 gastro size trays Bake at 150 C for 20 min, zero humidity and low fan
Whisk eggs, sugar and oil on high speed for 10-15min Add dry ingredients and fold in Fold in carrots and raisins Fill up baking trays Bake carrot cakes at 165C for 10-12min Cool down before taking out of the molds