Felix Hirschmüller

Originally from Menden near Dortmund, Felix is an experienced chef and pastry chef. He worked as a dessert chef at the Michelin-starred restaurant “Der Schneider” and later at Camers Schlossrestaurant, which also holds a Michelin star. He is currently the sous-chef at Restaurant Coast in Sylt.

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Opskrift

Carrot Cake with Orange Sorbet

The idea to combine carrot and orange came about during one of our jam-session meetings, where there’s plenty of space for good ideas to grow. This resulted in a delightful carrot-based dessert featuring carrot cake and orange sorbet, along with several other tasty carrot elements.

Carrots are a unique ingredient in baked goods. They not only add color and texture but also provide a sweetness that is hard to achieve with other ingredients. Carrots are rich in sugars that produce the natural sugar fructose, which gives a mild and rounded flavor and is not as synthetic as white sugar. Due to fructose’s unique composition, it also prevents the formation of egg foam, which means that carrots can provide a wonderfully moist texture to the cake without it becoming dry or crumbly.

Ingredienser

Carrot Cake
Carrot Parfait
Carrot Gelée
Powder from Dried Carrot Tops
Orange Sorbet