Bohemia Cake
Brownie, Chocolate sponge, Cremeux, Fruit, Milk mousse, Caramel and Buttercream — a Zeelandia recipe in 7 components. Uses Cake Mix, Chocolate – 25 kg, Zeelandia Arabesque White Couverture 29% 5 kg and Zeelandia Fondant Ready (14 kg).
- mixing speed (brownie)
- low speed
- mixing time (brownie)
- 3 min
- baking temperature (brownie)
- 180 °C
- baking time (brownie)
- 25 min
- mixing speed (chocolate sponge)
- medium speed
- mixing time (chocolate sponge)
- 3 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 55 min
- cooking temperature (cremeux)
- 85 °C
- cooling temperature (milk mousse)
- 38-40 °C
- cooling temperature (ganache)
- 20-25 °C
- whipping time (buttercream, after adding ganache)
- 2 min
Ingredients
Brownie
| Ingredient | Quantity |
|---|---|
| Brownie | 200 g |
| Eggs | 50 g |
| Oil | 40 g |
| Water | 10 g |
| Frozen raspberries | 50 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Cremeux
| Ingredient | Quantity |
|---|---|
| Gelatine | 6 g |
| Water | 30 g |
| Raspberry pulp | 80 g |
| Lychee pulp | 60 g |
| Egg yolks | 30 g |
| Eggs | 30 g |
| Sugar | 20 g |
| Mascarpone | 60 g |
| Cream (30% fat) | 140 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberries | 160 g |
Milk mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 250 g |
| Gelatine | 8 g |
| Water | 30 g |
Caramel
| Ingredient | Quantity |
|---|---|
| Kajmak Milk Confectionery Mass | 80 g |
Buttercream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 100 g |
| Zeelandia Fondant Ready (14 kg) | 50 g |
| Cream (30% fat) | 50 g |
| Butter | 100 g |
Method
Assembly: 1. Brownie disc. 2. Buttercream - cremeux + fruit. 3. Chocolate disc. 4. Buttercream - milk mousse + caramel. 5. Chocolate disc. 6. Buttercream - cremeux + fruit. 7. Chocolate disc. 8. Buttercream - milk mousse + caramel. 9. Chocolate disc. 10. Decoration (as desired).
- Brownie
Mix all ingredients (except the raspberries) on low speed for about 3 minutes using a flat beater. Spread the batter evenly in a ring about 17 cm in diameter. Arrange the raspberries on top of the batter. Bake at 180°C for about 25 minutes. Cool.
- Chocolate sponge
Mix all ingredients on medium speed for about 3 minutes using a flat beater. Divide the batter between four rings about 17 cm in diameter. Bake at 180°C for about 55 minutes. Cool and cut four discs of even thickness, about 2 cm.
- Cremeux
Whip the chilled cream. Soak the gelatine in the water, then melt it. Bring the raspberry and lychee pulp to the boil. Mix the egg yolks, eggs and sugar, then temper with the boiled puree. Pour the mixture back into the saucepan and heat to 85°C (to make a crème anglaise). Add the melted gelatine and the mascarpone. Blend until smooth. Add the whipped cream and fold gently until combined. Divide the cremeux into two equal parts.
- Fruit
Spread the fruit over the layers of cremeux.
- Milk mousse
Whip the chilled cream (about 190 g). Soak the gelatine in the water. Bring the remaining cream (about 60 g) to the boil, add the soaked gelatine and the Arabesque chocolate. Cool to 38-40°C. Add the whipped cream and fold gently until combined. Divide the mousse into two equal parts.
- Caramel
Pipe the kajmak into the milk mousse (using a piping bag) in the form of irregular stripes.
- Buttercream
Bring the cream to the boil, pour over the Arabesque chocolate and mix. Cool to about 20-25°C. Whip the butter with the Fondant Ready (using a whisk). At the end of whipping add the ganache and whip for a further 2 minutes. Pipe the buttercream onto all the chocolate discs, only along the edge, forming a ring about 1 cm wide and about 2 cm high.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.