Caramel Fudge Cake with Cream Mousse
Fudge sponge, Cream mousses and Crumble — a Zeelandia recipe in 3 components, makes 1 tray about 40 × 60 cm. Uses Jelly Neutral 5 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 35 min
- mixing time (crumble)
- 3 min
- baking temperature (crumble)
- 200 °C
- baking time (crumble)
- 20 min
Ingredients
Fudge sponge
| Ingredient | Quantity |
|---|---|
| Krówka Cake Mix | 800 g |
| Eggs | 335 g |
| Oil | 330 g |
| Water | 60 g |
Cream mousses
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 680 g |
| Water | 2200 g |
| Kajmak Milk Confectionery Mass | 540 g |
| Cream (30% fat) | 2200 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Kruche Special | 150 g |
| Margarine (80% fat) | 70 g |
| Eggs | 10 g |
Method
- Fudge sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into a frame of about 40 × 60 cm. Bake at 180°C for about 35 minutes. Cool and cut off the top layer of the sponge.
- Cream mousses
Dissolve the Neutral Jelly in hot, boiled water. Divide the jelly into two parts and dissolve the kajmak in one of them. Cool.
- Cream mousses
Whip the chilled cream. Divide the cream into two parts and gently combine with the lightly setting jellies. Pour both masses onto the sponge, forming irregular shapes. Gently level the surface by shaking the tray.
- Crumble
Mix all ingredients on low speed for about 3 minutes (using a flat beater) until a crumble forms. Spread on a baking tray and bake at 200°C for about 20 minutes until golden. Scatter the cooled crumble over the surface of the cake. Chill.
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.