Almond in Chocolate
Shortcrust base, Almond praline, Sponge, Red currant layer, Cream, White chocolate mousse and Chocolate buttercream — a Zeelandia recipe in 7 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg, Zeelandia Sponge Mix ZL, Plain – 25 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- whipping time (sponge)
- 6-8 min
- cooling temperature (chocolate buttercream)
- 20 °C
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 350 g |
| Butter | 150 g |
| Eggs | 25 g |
| Cocoa | 15 g |
Almond praline
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 150 g |
| Butter | 75 g |
| Flaked almonds | 100 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kgBiszkopt Mix 25 kg (sponge mix) | 700 g |
| Eggs | 420 g |
| Water | 70 g |
Red currant layer
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Pasta Neutralna 12.5 kg (neutral paste) | 375 g |
| Red currant | 300 g |
| Water | 75 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kgZeesan Neutral 4 kg (cream stabilizer) | 85 g |
| Water | 60 g |
| Cream (30% fat) | 350 g |
White chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 500 g |
| Cream (30% fat) | 300 g |
| Gelatine | 20 g |
| Water | 40 g |
| Cream (30% fat) | 700 g |
| Almond flavouring | 0.02 g |
Chocolate buttercream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 400 g |
| Cream (30% fat) | 100 g |
| Butter | 400 g |
| Icing sugar | 50 g |
Method
- Shortcrust base
Mix all the ingredients together to a shortcrust dough consistency, spread into 6 bases 15 cm in diameter and pre-bake.
- Almond praline
Melt the chocolate and butter and combine with the flaked almonds; spread the resulting praline onto the previously baked bases.
- Sponge
Whip all the ingredients except the pearl and the water on high speed for about 6-8 minutes. Combine the pearl and the water into a paste and fold it into the sponge mass. Spread over two 40 x 60 sheets, bake and cool.
- Red currant layer
Bring all the ingredients to the boil together, cool, and spread onto the previously cooled sponge rolls; cut into strips 3 cm wide.
- Cream
Whip the cream; dissolve the stabilizer in water and combine with the whipped cream. Spread the resulting cream onto the sliced rolls and roll up into a snail (spiral). Arrange on the shortcrust bases with praline inside metal rings, leaving a 1 cm gap all around.
- White chocolate mousse
Soak the gelatine; bring the cream (300 g) to the boil, add the gelatine and dissolve; pour over the chocolate and liquefy; combine with the remaining whipped cream and the flavouring. Fill the free space inside the rings and chill well.
- Chocolate buttercream
Bring the cream to the boil and pour over the chocolate, liquefy and cool to about 20 degrees. Aerate the butter with the sugar, add the cooled chocolate and aerate everything together. Coat the cakes with the resulting cream and decorate.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.