Layered carrot sponge cake with Italian-meringue buttercream cheese filling and orange-carrot jelly cubes

Garnish: reduce orange and carrot juice by half, add the sugar and agar-agar mixture and cook two minutes; mould, refrigerate until completely set, then cut into shapes.

Shred the carrots and process them with crystallized ginger; pre-cook the carrots with orange or carrot juice.

Flambe pineapple with black spiced rum and add to the sponge mixture.

Process walnuts to a coarse meal, then add all-purpose flour, a pinch of salt, baking powder, baking soda and a hint of cinnamon and process to a powder.

Beat egg white with white and brown sugar for 10 minutes until fluffy and pale; incorporate the oil gently.

Spread the carrot mixture onto a large baking tray lined with a lightly oiled baking mat or parchment and bake 15 minutes at 375F, 190C.

Variation: in a fan oven, lower to 350F, 180C.

Cool completely, then freeze the sponge about 2 hours.

Run a spatula around the edges, flip, trim and cut into portions.

Seal the bottom of the cake with melted chocolate and a little oil (chablon).

Run the egg whites on medium speed to a foamy stage.

Cook water, sugar and honey to 245F, 118C.

Pour the hot syrup into the foamy whites without touching the whisk wires; raise to high and beat until the meringue reaches room temperature.

Beat in room temperature butter; add vanilla paste if wanted.

If the buttercream is too soft, chill the bowl in the freezer about 20 minutes and beat again; if too firm, warm with a blowtorch or over the stove flame.

Spread buttercream filling between each sponge layer; finish with a medium open star piping tip.

Freeze a couple of hours, trim the edges, cut into 8 portions and decorate with the orange-carrot jelly cubes.