Preheat the oven to 300°F. For the 3-tier carrot cake, beat the eggs and sugar until creamy, then add the rest of the ingredients and mix until combined.
Divide the batter between the 3 greased springform pans and bake the cakes for 60 minutes. Once they're done, allow the cakes to cool completely. Attention: The smaller cakes don't need to bake for as long as the biggest one – use a toothpick to check if they're done every so often.
For the white chocolate cream, bring the heavy cream, milk, and corn starch to a boil in a pot over medium heat before stirring in the white chocolate until it's completely melted. Stir in the gelatin and let the cream cool to about 75°F.
Remove the cakes from the springform pans and stack them on a deep cake platter. Secure the acetate cake collar around the top cake layer and pour in the white chocolate cream. For the tsunami effect, pull the collar up and watch as the white chocolate cream flows down the tiered cake like a chocolate fountain!
Decorate the cake with pecans, walnuts, crushed hazelnuts, and chocolate shavings. Once the white chocolate cream has set, you can serve up your masterpiece.
