Blackcurrant Cake
Sponge, Cream, Additions and Suede — a Zeelandia recipe in 4 components. Uses Cake Mix, Chocolate – 25 kg, Chocolate Pearls, Chocolate and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 55 min
- application temperature (suede)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1000 g |
| Eggs | 500 g |
| Water | 500 g |
Cream
| Ingredient | Quantity |
|---|---|
| Water | 410 g |
| Cream (30% fat) | 1650 g |
Additions
| Ingredient | Quantity |
|---|---|
| Chocolate Pearls, Chocolate | 180 g |
| Frozen Blackcurrants | 300 g |
Suede
| Ingredient | Quantity |
|---|---|
| Oil | 120 g |
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 720 g |
Method
Sponge disc: mix all ingredients on low speed for about 5 minutes using a flat beater. Portion the batter into three rings 15 cm in diameter (about 660 g each). Bake at 180°C for about 55 minutes. Cool, then cut four layers about 1 cm thick from each.
- Cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water and add the whipped cream in portions. Mix everything gently. Spread 1/2 of the cream evenly over six sponge discs placed in the rings (about 190 g each).
- Additions
Scatter the chocolate pearls and blackcurrants over the cream and press down with the second sponge discs. Spread the remaining cream on top (about 190 g each). Freeze.
- Suede
Melt the Satina with the oil in a water bath or microwave. Cool the suede to about 40°C and apply it to the frozen cakes with a spray compressor (a ready-made suede spray can be used).
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.