Today I attempted the Flourless Carrot Cake. I was surprised at how soft the cake is. Very cool. The only issue I ended up having was with the last layer of cream cheese blend. After removing it from the water bath and pouring it over the cake, it had the appearance that it was broken somewhat. It was almost grainy. I'm guessing that it was because I didn't blend it together long enough before sealing it up. When it came to the first layer of cream cheese mixture, it seemed pretty good. I also noted that you weren't joking about it setting fast. I also hadn't anticipated how tall it would get. Granted I didn't measure the size of my ring mold. I just grabbed one that seemed similar in size and worked from there. I live in Paris and it wasn't easy finding cream cheese but I managed to get my hands on some.
The Carragennan works because there is dairy in both mixtures correct? Could I substitute cream cheese for cream fraiche and get the same results? Not flavor wise but texture. I've attached a couple of images of what I got.
You can see in the last image how it didn't turn out as intended. I tried fixing it using an offset spatula but it didn't really seem to help. Anyway, tastes great! In all reality, this doesn't take all that long to do.
Thanks
JK
