Chiffon carrot cake. Mix all the dry ingredients: flour, hazelnuts, starch, baking powder, sugar (140 g), vanilla.

All of the wet ingredients: the egg yolks, Rast. oil, lemon zest, carrot puree - beat with a mixer at high speed. To connect the butter-yolk mass from dry ingredients, the dough turns smooth.

Proteins, sugar (45 grams) and salt mix on medium speed until stable peaks.

Add oil the dough to 1/4 of beaten egg whites and stir with a spatula method of folding until smooth.

Add remaining whites and mix everything in the same way.

Pour the batter into a form that does not smear, it is necessary to make the dough, sticking to the walls of the mold, went up and did not fall. Bake in preheated oven at 160" for 45 minutes on the middle shelf in the "up-down", ready to test a wand. Consider the individual characteristics of your oven.

The finished cake directly in the form of to turn upside down and cool completely on wire rack. To release from mold and allow to ripen at least 10-12 hours and better day.

The white chocolate mousse. Soak the gelatin in cold water, protein (2 PCs) whisk until steady and soft peaks form, refrigerate. Beat 300 g cream until stable peaks. Melt the chocolate + 25 g of water on a steam bath or in the microwave, add the squeezed and swollen gelatin (8 g), mix well. To connect until stable peaks whipped cream with chocolate-gelatin mixture, mix well, add the liqueur (3 tbsp.) and 1/3 of the whites and mix with a spatula method of folding the bottom up and around, and then similarly enter the remaining proteins.

Heat the mango puree to 90"C. In a separate bowl, whisk the eggs with the sugar (90 g) and mix them with mashed potatoes. Put the mixture in a water bath and heated to 85 "C, whisking constantly. Remove from the steam bath and add pre-soaked in cold water, soaked and squeezed out gelatine (6 g), mix well, add the butter (30 g) and stir again.

Syrup for impregnation. Mix well with water (70 g), sugar (25 g) and 3 tbsp of the liqueur. Assembly. Slice the sponge cake into thin strips and covered them with a round shape (I used a bowl that was covered with cling film. To impregnate well with syrup.

Fill with white chocolate mousse, cover with slices of sponge cake that soak with syrup.

Filled with a cream of mango, cover with the sponge cake, soak. Cover with plastic wrap and place overnight in the refrigerator.

To turn the frozen cake on a dish, cover with cream (150 g), whipped with 2 tbsp. of Mar. powder to stable peaks. Put 1 hour in the refrigerator.

Mirror glaze. In a saucepan with a thick bottom to put the cream (80 g), 100 g of water, sugar (120 g) and very well mixed. Bring to a boil over high heat. Add cocoa and mix well with a whisk. Remove from the heat. Stir very slowly to remove all air. Doing this with a teaspoon: immerse her in the center, chocolate glaze, slowly begin to interfere, gradually increasing circles, and then slowly lifting the spoon from the surface, cool the glaze to 43°C - this will take a long time, be patient. Pour 4 g gelatin 25 g water, wait until it absorb all the water and will not swell. Heat in microwave to dissolve, and adding in the icing, mix well, cool. To frost the cake, evenly sprinkling it on top. Allow to solidify in the fridge before serving, decorate, I decorated the chips with carrots.

In non-stick saucepan heat the 120 gr. water and 120 grams. sugar, bring to a boil. Place sliced thin lengthwise slices of carrots (80 gr.) and cook on low heat for 10 minutes. Place the slices of carrots on a baking tray, covered with baking paper and bake in pre-heated to 100 degrees C oven for 90 min. Store in closed containers in a cool dry place.

Decorate the cake with carrot chips just before serving. Slice the cake dry hot knife.

Help yourself!