Recipe of organic carrot cake under a Fonz cloud with ice cream

Enjoy this amazing dessert with our Beso de Vino Frizzante Blanco.


Organic carrot cake under a Fonz cloud with ice cream

Author Beatriz Allué Bagé


For the sponge cake:

  • 100g Egg
  • 175g Sugar
  • 165ml Olive oil
  • 2g Sodium bicarbonate
  • 2g Salt
  • 2g Baking powder
  • 250g Grated carro
  • 50g Walnut flour
  • 150g Flour

For the Fonz mousse cloud:

  • 350g

    Nube Val de Cinca cheese from Fonz (a light, soft sheep cheese)

  • 8 Gelatin sheets
  • 100ml Sugar
  • 500g Whipped cream
  • 30ml Milk

As well as:

  • Sheep’s milk ice cream
  • Yellow carrot
  • Orange carrot
  • 100ml Water
  • 100g Sugar
  • Mint sprouts


For the sponge cake:

  • Beat the eggs with the sugar. When whipped, little by little add the oil and continue with the grated carrot. Next add the walnuts, salt, sodium bicarbonate, the baking powder and the sifted flour. Bake for 15 to 20 minutes at 180 Cº. Cool and then chill.

For the mousse:

  • In a food processor blend the cheese with the sugar. When a smooth mixture is obtained, add the previously hydrated in water gelatin sheets and then fold in the milk. Once mixed, add the whipped cream. Place in a pastry bag and chill.

For the sweet carrot cream:

  • Cook the carrot in water and blend with syrup. Strain, and place in a condiment bottle.

For the sweet carrot strips:

  • Peel the yellow and orange carrots and cut them into strips with help of a meat slicer. Blanch in hot water, chill with iced water and leave to rest in a sweet syrup.


To assembly: Place the quantity of carrot cream that you like, cut a rectangle of cake and place on top, and top with the mousse cloud. To the side of this, place the ice cream, decorate with the sweetened carrot strips and mint sprouts.

Beatriz Allué Bagé

Beatriz Allué Bagé

Beatriz Allué has been always linked to the origin. She has been raised linked to the product, to the gastronomy’s origin and since 2010, she co− manages with her partner Óscar Viñuales, El Origen −with capital letters this time− her own restaurant in Huesca. She studied Cooking and Bakery on the Professional Cooking School in San Lorenzo in order she could keep training with two great names of the Huesca’s cuisine: Abadía y Bosque. El Origen formed a name, upraising the local products and having as a manager the Best Young Chefs in Aragon on 2015.

The recipe of Organic carrot cake under a Fonz cloud with ice cream as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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