Cappuccino Cube with Creme Brulee
Cappuccino Cube with Creme Brulee — a Zeelandia recipe in 6 components. Uses Crème Brûlée 1 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Oil | 540 g |
| Eggs | 540 g |
| Water | 60 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 480 g |
Cherries in gel
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 1000 g |
Creme Brulee
| Ingredient | Quantity |
|---|---|
| Crème Brûlée 1 kg | 500 g |
| Milk (2% fat) | 1330 g |
| Cream (30% fat) | 1330 g |
Cappuccino cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cappuccino | 280 g |
| Water | 350 g |
| Cream (30% fat) | 1400 g |
Decoration
| Ingredient | Quantity |
|---|---|
| BT Coffee Beans 1 pack | 70 g |
Method
- Sponge
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Spread the batter into two frames of about 30 x 40 cm. Bake at 180°C for about 20 minutes.
- Ganache
Bring the cream to the boil and pour it over the Satin. Combine thoroughly. Spread 1/2 of the ganache (about 640 g) evenly on the sponge placed in the frame.
- Cherries in gel
Spread the Frutafill Cherry evenly over the ganache. Freeze the whole.
- Creme Brulee
Heat the cream. Disperse the Creme Brulee in the milk and pour it into the hot cream. Heat the whole, stirring constantly (do not aerate) to prevent scorching, and bring to the boil. Pour the Creme Brulee evenly over the frozen cake and press down with the coffee sponge.
- Cappuccino cream
Dissolve the Zeesan thoroughly in the water. Add the whipped chilled cream in portions and fold gently until combined. Spread the cream evenly on the coffee sponge. Spread the rest of the ganache (about 640 g) over the cappuccino cream and level it.
- 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.