Cappuccino Cube with Custard Cream
Cappuccino Cube with Custard Cream — a Zeelandia recipe in 4 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (coffee sponge)
- 3 min
- baking temperature (coffee sponge)
- 180 °C
- baking time (coffee sponge)
- 45 min
Ingredients
Coffee sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 900 g |
| Oil | 900 g |
| Water | 100 g |
Cappuccino cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1800 g |
| Zeesan Cappucino | 400 g |
| Water | 400 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25kg | 200 g |
| Cream Alternative Rosette 12 × 1 L | 200 ml |
| Water | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Ground coffee | 25 g |
Method
- Coffee sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 45 minutes. Cool and cut into four layers of equal thickness.
- Cappuccino cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
Assembly: spread part of the cream (about 650 g) evenly onto a coffee sponge layer placed in the frame.
- Custard cream
Mix all ingredients on high speed until the cream is smooth (using a whisk). Pipe strips (about 300 g) of the custard cream using a piping bag. Press down with the next sponge layer.
Assembly: repeat the same steps for the remaining layers of the cake (leave a small amount of cream for decoration). Cover the last coffee sponge layer with the cappuccino cream. Chill.
- Decoration
Decorate as desired. Cover the surface of the cake with coffee.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.