Caramel Cake with a Hint of Pear
Sponge, Pear jelly, Toffee mousse and Toffee ganache — a Zeelandia recipe in 4 components, makes 1 frame about 40 × 60 cm. Uses Cake Mix, Caramel – 25 kg and Jelly Neutral 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15 min
- cooling temperature (toffee ganache for mousse)
- 38 °C
- cooling temperature (toffee ganache for coating)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 1200 g |
| Eggs | 600 g |
| Oil | 600 g |
Pear jelly
| Ingredient | Quantity |
|---|---|
| Pears in syrup | 1500 g |
| Jelly Neutral 5 kg | 330 g |
Toffee mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1550 g |
| Gelatine | 20 g |
| Water | 60 g |
Toffee ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 150 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm. Bake at 180°C for about 15 minutes. Cool and divide into two layers of equal thickness.
- Pear jelly
Blend the pears with their syrup and bring to the boil. Add the Neutral Jelly and mix thoroughly. Cool. Spread the thickening jelly evenly over one sponge layer and cover with the second layer.
- Toffee mousse
Whip the chilled cream (about 1200 g). Soak the gelatine in the water. Bring the cream (about 350 g) to the boil, add the gelatine and pour over the Satina. Combine everything thoroughly with a blender. Cool the ganache to about 38°C and gently fold in the whipped cream. Spread the mousse evenly over the sponge. Chill.
- Toffee ganache
Bring the cream to the boil and pour over the Satina. Combine all ingredients with a blender (do not aerate). Cool the ganache to about 40°C and coat the surface of the cake.
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.