Cake. Flavour Casket (Szkatułka Smaku)
Lemon-lavender sponge, Sponge, Cream, Fruit filling and Glaze — a Zeelandia recipe in 5 components. Uses Zeelandia Lavender Garden Cake Mix 15 kg, Zeelandia Sponge Mix Classic 15 kg and Presta Filling 12 kg (Zeelandia), Vanilla.
- mixing time (lemon-lavender sponge)
- 4 min
- baking temperature (lemon-lavender sponge)
- 180 °C
- baking time (lemon-lavender sponge)
- 45 min
- mixing time (sponge)
- 6 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- glaze temperature
- 35 °C
Ingredients
Lemon-lavender sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Lavender Garden Cake Mix 15 kgLawendowy Ogród E limited 15kg | 600 g |
| Eggs | 300 g |
| Oil | 300 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 400 g |
| Eggs | 240 g |
| Water | 40 g |
Cream
| Ingredient | Quantity |
|---|---|
| Presta Filling 12 kg (Zeelandia), Vanilla | 900 g |
| ZeelaFix | 45 g |
| Cream Alternative Rosette 12 × 1 L | 225 ml |
| Cream (30% fat) | 900 g |
| Sugar | 15 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Frutta Top Strawberries in Gel | 600 g |
| Gelatine | 7 g |
| Water | 25 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Presta Filling 12 kg (Zeelandia), Vanilla | 400 g |
| Gelatine | 24 g |
| Water | 160 g |
Method
- Lemon-lavender sponge
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into two 17 cm rings. Bake at 180°C for about 45 minutes. Cool the cake, level it and cut each ring into four equal layers.
- Sponge
Mix all ingredients at high speed for about 6 minutes (using a whisk). Spread the batter evenly into two rings 17 cm in diameter. Bake at 180°C for about 40 minutes. Cool. Cut each of the two sponges into four equal pieces.
- Cream
Combine the ZeelaFix with the sugar. Add to the cream and mix. Whip at high speed to 3/4, then add the Presta Vanilla and Rosette. Mix gently. Spread the finished cream onto 4 lemon-lavender layers, about 130 g per piece, and cover with 4 sponge layers.
- Fruit filling
Soak the gelatine in the water, dissolve it, add it to the FT strawberries in gel, mix and spread onto the 4 sponge layers, about 15 g per piece. Cover with the next 4 lemon-lavender layers. Then spread the vanilla cream, about 130 g per piece. Cover with the last four sponge layers. Coat the assembled cakes with the remaining cream. Chill the whole thoroughly.
- Glaze
Combine the gelatine with the water, dissolve it, and add to the Paletta Cold and Presta Vanilla. Blend everything. Pour the finished glaze over the previously chilled cakes. Glaze temperature about 35°C.
Decoration: decorate as desired. Zeelandia recommends Bon Ton macarons.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.