Boho Rustic Cake
Dark sponge layer, Light sponge layer, Crumble, Mango-pear jelly and Cheese mousse — a Zeelandia recipe in 5 components. Uses Maestro Black Cake Mix 25 kg, Zeelandia Sponge Mix Classic 15 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing speed (dark sponge)
- low
- mixing time (dark sponge)
- 3 min
- baking temperature (dark sponge)
- 180 °C
- baking time (dark sponge)
- 20-25 min
- mixing speed (light sponge)
- high
- mixing time (light sponge)
- 8 min
- baking temperature (light sponge)
- 180 °C
- baking time (light sponge)
- 30-35 min
- mixing speed (crumble)
- low
- baking temperature (crumble)
- 190 °C
- baking time (crumble)
- 10 min
Ingredients
Dark sponge layer
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 250 g |
| Oil | 150 g |
| Eggs | 125 g |
| Water | 25 g |
Light sponge layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 125 g |
| Eggs | 75 g |
| Water | 25 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Classic Shortcrust | 165 g |
| Margarine (80% fat) | 100 g |
| Wheat flour type 500 | 50 g |
| Sugar | 15 g |
Mango-pear jelly
| Ingredient | Quantity |
|---|---|
| Mango pulp | 100 g |
| Pear pulp | 50 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 175 g |
Cheese mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 25 kg | 100 g |
| Whipping cream (30% fat) | 500 g |
| Mascarpone | 250 g |
| Cheesecake curd cheese | 250 g |
| Water | 100 g |
Method
Assembly order: 1. Dark layer 2. Cheese mousse 3. Light layer 4. Cheese mousse 5. Mango-pear jelly 6. Cheese mousse 7. Crumbs 8. Decoration.
- Dark sponge layer
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Dose the batter into a ring about 15 cm in diameter. Bake at 180°C for about 20-25 minutes. Cool, then cut into two layers of equal thickness.
- Light sponge layer
Mix all ingredients on high speed for about 8 minutes (using a whisk). Spread the batter evenly into a ring about 15 cm in diameter. Bake at 180°C for about 30-35 minutes. Cool, then cut into two layers of equal thickness.
- Crumble
Mix all ingredients on low speed until a crumble forms (using a flat beater). Bake the crumble at 190°C for about 10 minutes. Cool and break up using a food processor.
- Mango-pear jelly
Combine all ingredients and bring to the boil. Pour evenly into two rings about 15 cm in diameter (about 160 g each). Freeze.
- Cheese mousse
Whip the chilled cream. Gently combine the whipped cream with the mascarpone and the cheesecake curd cheese. Dissolve the Zeesan thoroughly in the water. Add the cream-cheese mixture in portions and mix gently until combined. Spread part of the mousse evenly onto 2 dark layers placed in 17 cm rings (about 200 g each) and press down with a light layer. Spread another layer of mousse (about 200 g each). Place the mango-pear jelly and spread the remaining mousse evenly (about 200 g each). Chill.
Decoration: decorate as desired. Coat the sides of the cakes with the crumbs (about 165 g each).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.