Recipe for blackberry marshmallow with grapefruit (2024)

First, let’s cook the pear layer for the cake.

1. Prepare 2 molds with a diameter of 18 cm (7 inch). You better take a ring mold and tighten the bottom with the cling film. Pour the gelatin with the cold water. Dissolve the gelatin in the microwave with short impulses, or heat it in a water bath until it is completely dissolved in water, never boil the gelatin!
2. Wash the pears, and remove the core. Cut the pears into small pieces. Melt the butter in a skillet or a wide saucepan with a heavy bottom.
3. Add the pears to the pan and cook for a minute, add the sugar, stir and cook until the sugar is completely dissolved.
4. Turn off the heat.
5. Add 1 tsp of cinnamon and the gelatin mass.
6. Stir and let it cool slightly.
7. Place the mold on a baking sheet, which can later be placed in the freezer.
8. After that, put the pears in molds, and cover them with the resulting syrup so that the syrup covers the pears. Place the pear layers in the freezer to solidify completely.

Cook the carrot cakes with the salted nuts.

1. Peel and grate the carrots.
2. You better grate the carrots on a fine grater, it will give the desired color to the cakes.
3. Chop and fry the nuts in a dry frying pan.
4. Pour the hot nuts into a small bowl and while the nuts are still hot, add the butter and 1 teaspoon of salt, stir everything well.
5. Whip 4 eggs into a fluffy dense mass in a mixer bowl, gradually adding the sugar.
6. Mix the flour with 1 teaspoon of baking powder and 1 teaspoon of baking soda; mix and sift. Add the vegetable oil (don’t stop whipping!).
7. Add the flour to the dough.
8. Add the grated carrots. Remove the zest from the orange and add it to the dough.
9. Next, squeeze the juice from the orange and pour it into the dough, mix well. At the end, add the nuts.
10. Grease the baking molds with butter and sprinkle them with the flour; shake off the excess flour.
11. Divide the dough into 3 parts and pour into the molds. I highly recommend splitting the dough rather than baking it in one crust, as it is quite heavy and in the case of baking at a time; it may remain raw.
12. You can also divide the dough into 2 parts and then cut, or bake the cakes one by one, but in any case, don’t bake all at once. Preheat the oven to 180C (356F) and bake the carrot cakes for 20 to 30 minutes, check that they are done with a wooden toothpick.
13. After baking, allow them to cool completely. Next, cut off the top and the edges of the cakes to make 3 carrot biscuits with a diameter of 18 cm (7 inch) and a height of 1 cm (0.4 inch).