Blackcurrant Refreshment
Blackcurrant Refreshment — a Zeelandia recipe in 6 components. Uses Cake Mix, Chocolate – 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Viennese Torte Mix 20 kg.
- mixing time (chocolate cake)
- 5 min
- mixing speed (chocolate cake)
- medium
- baking temperature (chocolate cake)
- 180 °C
- baking time (chocolate cake)
- 50 min
- mixing time (Viennese sponge)
- 5 min
- mixing speed (Viennese sponge)
- low
- baking temperature (Viennese sponge)
- 180 °C
- baking time (Viennese sponge)
- 30 min
- mixing time (gel)
- 10 min
Ingredients
Chocolate cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1000 g |
| Oil | 500 g |
| Eggs | 500 g |
Blackcurrant gel
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1600 g |
| Frozen blackcurrants | 800 g |
Cream
| Ingredient | Quantity |
|---|---|
| Water | 900 g |
| Cream (30% fat) | 3600 ml |
Viennese sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 500 g |
| Butter | 250 g |
| Eggs | 250 g |
Gel
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 3000 g |
| Potato syrup | 1200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Biscuit Mix | 400 g |
| Eggs | 480 g |
| Cocoa | 80 g |
Method
- Chocolate cake
Mix all ingredients at medium speed for about 5 minutes (using a flat beater). Portion the batter into four oval frames of about 14 x 19 cm. Bake at 180°C for about 50 minutes. Cool. Cut 3 layers of equal thickness (about 1.5 cm) from each frame.
- Blackcurrant gel
Blend the currants, add the Paletta Neutral Paste and bring to the boil. Pour the gel into twelve oval frames of about 14 x 19 cm (about 200 g each). Once set, chill, then freeze. Place the blackcurrant gel on a chocolate cake layer.
- Cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread part of the cream on the blackcurrant gel.
- Viennese sponge
Mix all ingredients at low speed for about 5 minutes (using a flat beater). Portion into four oval frames of about 14 x 19 cm. Bake at 180°C for about 30 minutes. Cool. Cut 3 layers of equal thickness (about 1 cm) from each frame. Place a Viennese sponge layer on the cream. Spread the remaining cream on top.
- Gel
Combine the Paletta Neutral Paste with the potato syrup and bring to the boil, stirring continuously. Mix everything for about 10 minutes. Chill. Cover the surface of the cakes with the gel.
- 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.