Neutral Cake Base
Lollipop cake (48 pieces)
Mix with the beater with the sheet, the butter and the icing sugar.
Add the sifted flour with the baking powder and the eggs.
Mix until a homogeneous mass is obtained. Reserve cool.
Cut the pineapple slices into small cubes, drain the bigarreaux by reserving the juice for the finishing of the cinnamon muslin cream.
Carefully mix the carrot puree with the cake base, add the cinnamon and candied pineapple cubes.
Keep cool in your pocket with a plain bush.
Prepare the cake dough into conical molds with sweets.
Add a half-candied red cherry on each of them.
Prevent baking in a ventilated oven at 150 ° C for 6 minutes.
Cool quickly and completely in cell, then unmold.
emulsify custard cream with Philadelphia for about 2 minutes with a whisk, add cinnamon and candied red mixed cherries.
Mix until a homogeneous mass is obtained.
Keep cool in your pocket with a fluted socket.
Cut the bigarreaux in half and the pineapple slices into regular triangles, using a paring knife.
Stitch the Lollipop cake with a wooden pick.
Arrange a beautiful rosette of Cinnamon Cheese Cream on each of the Lollipops, then arrange a triangle of pineapple and half a bigarreau.