This cake follows the Momofuku way of making cakes: layers upon layers of goodness, except the hassle of actually covering the cake in buttercream. Everything you do for this cake has to do with taste and texture! And it just looks good on its own!
Prepare a 35x25cm cake pan by lining it with baking paper.
Preheat your oven to 180C.
Sift the flour with baking powder, baking soda, cinnamon and salt.
Combine the butter and sugars in the bowl of your mixer and mix for 5-6 minutes, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, mixing well after each egg.
Stream in the vegetable oil then continue mixing on medium to high speed for 4-6 minutes or until the mixture looks double in volume, fluffy and light. Add the vanilla as well.
On very low speed, stir in the flour, baking powder, baking soda, cinnamon and salt.
Using a spatula, fold in the grated carrot.
Spoon the batter into the prepared pan and bake at 180C for 25-30 minutes or until golden brown and cooked all the way through.
Remove the cake from the oven and allow to cool down in the pan then place aside until needed.
Liquid cheesecake
Preheat your oven to 140C and prepare a small silicone baking pan.
Mix the cream cheese with the sugar for 1 minute.
Add the rest of the ingredients and mix well.
Pour the mixture into your prepared pan and bake for 20-25 minutes or until the cheesecake looks set, except the center which is just slightly wiggly.
Allow to cool completely in the pan.
Milk crumbs
Preheat the oven to 160C and line a large baking tray with baking paper.
Combine the milk powder, flour, cornstarch, sugar and salt in a bowl.
Add the melted butter and mix well with a spatula to form small clusters.
Spread the crumbs on the baking tray and bake for 20-25 minutes or until slightly golden brown.
Allow to cool down in the pan before using.
Speculoos crumbs
Combine the speculoos crumbs, milk powder, sugar and salt in a bowl.
Stir in the butter and cream and mix well.
Use as needed.
Speculoos buttercream
Combine the speculoos crumbs with the milk and salt in a blender and pule for about 3 minutes to combine and puree.
In the meantime, cream together the butter, sugars and cinnamon in a bowl until fluffy.
Add the pureed speculoos and mix with a spatula just until combined.
Use the frosting immediately.
Milk soak
Combine the two ingredients together.
To assemble the cake
Prepare an 16cm diameter cake ring by lining it with acetate sheets.
Using a 16cm ring, cut 2 discs of carrot sponge cake. Using the remaining sponge cake, build a 3rd disc of cake in the cake ring you just lined with acetate. Press the cake well to ensure the layer it’s even.
Using a brush, soak the first layer of sponge with milk soak.
Spread half of the liquid cheesecake, followed by 1/3 of the milk crumbs and 1/3 of the speculoos buttercream.
Place another layer of sponge cake on top, followed by soaking it, the remaining liquid cheesecake, 1/3 of milk crumbs, 1/3 of buttercream.
Use the final disc of sponge cake as the final layer of the cake. Soak it gently with milk then spread the remaining buttercream.
Decorate with the remaining milk crumbs and place the cake in the fridge for at least 6 hours.
Remove the cake ring and acetate sheets and serve. Enjoy!