Amor Cake with Yoghurt and Raspberry
Dark sponge, Light sponge, Soaking syrup, Crunch layer, Raspberry jelly, Yoghurt cream and Butter cream — a Zeelandia recipe in 7 components. Uses Maestro Black Cake Mix 25 kg, Zeelandia Sponge Mix Classic 15 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (dark sponge)
- 3 min
- baking temperature (dark sponge)
- 180 °C
- baking time (dark sponge)
- 25 min
- whipping time (light sponge)
- 6-8 min
- baking temperature (light sponge)
- 180 °C
- baking time (light sponge)
- 35 min
- cooling temperature (ganache)
- 20-25 °C
- whipping time (butter cream, after adding ganache)
- 2 min
Ingredients
Dark sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 90 g |
| Eggs | 45 g |
| Oil | 55 g |
| Water | 10 g |
Light sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 120 g |
| Eggs | 60 g |
| Water | 25 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Sugar | 50 g |
Crunch layer
| Ingredient | Quantity |
|---|---|
| Feuilletine flakes (paillete feuilletine) | 90 g |
| Salt | 1 g |
| Nut paste | 40 g |
| Oil | 20 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 150 g |
| Frozen raspberries | 85 g |
| Water | 20 g |
| Aperol | 45 g |
| NH pectin | 5 g |
| Sugar | 10 g |
Yoghurt cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cheesecake | 135 g |
| Natural yoghurt, fat-free | 265 g |
| Cream (30% fat) | 270 g |
| Pearls in white chocolate | 50 g |
| Gelatine | 5 g |
| Water | 25 g |
Butter cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 100 g |
| Bianca | 80 g |
| Water | 200 g |
| Cream (30% fat) | 50 g |
| Butter | 100 g |
| Icing sugar | 50 g |
Method
Assembly order: 1. Dark sponge disc 2. Crunch layer 3. Yoghurt cream 4. Light sponge disc + soaking syrup 5. Raspberry jelly 6. Yoghurt cream 7. Light sponge disc + soaking syrup 8. Yoghurt cream 9. Butter cream 10. Decoration (decorate as desired).
- Dark sponge
Mix all ingredients on medium speed for about 3 minutes (using a flat beater). Spread the batter into a ring about 17 cm in diameter. Bake at 180°C for about 25 minutes.
- Light sponge
Whisk all ingredients on high speed for about 6-8 minutes (using a whisk). Spread the batter evenly into a ring about 17 cm in diameter. Bake at 180°C for about 35 minutes. Cool, then cut into two discs of equal thickness.
- Soaking syrup
Boil the sugar with the water and cool.
- Crunch layer
Melt the Arabesque chocolate, the nut paste and the oil. Add the paillete feuilletine flakes and mix thoroughly. Spread the mass evenly on the dark disc placed in the ring. Freeze.
- Raspberry jelly
Mix the NH pectin with the sugar. Blend the raspberries, combine with the Paletta Paste and the water and bring to the boil (stirring constantly). Add the pectin and bring to the boil again. Cool, then add the Aperol. Pour the mass into a ring about 15 cm in diameter and leave until completely set. Freeze.
- Yoghurt cream
Whip the chilled cream. Soak the gelatine in water. Dissolve the Zeesan thoroughly in the natural yoghurt at room temperature. Add the whipped cream, the pearls and the dissolved gelatine in portions, mixing gently until combined.
Assembly of the yoghurt cream layers: spread 1/3 of the cream (about 250 g) evenly on the crunch layer, press gently with a light disc and soak it with the soaking syrup. Place the frozen raspberry jelly on top. Spread the next portion of cream (about 250 g) and level it. Gently press on a light disc soaked with syrup. Spread the remaining cream evenly. Chill.
- Butter cream
Bring the cream to the boil, pour over the Arabesque chocolate and mix. Cool to about 20-25°C. Whip the butter with the icing sugar (using a whisk). At the end of whipping add the ganache and whip for a further 2 minutes. Decorate the cake with the cream.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.