Caramel-Ginger Slice
Caramel sponge, Chocolate mousse, Orange cream and Glaze — a Zeelandia recipe in 4 components. Uses Cake Mix, Caramel – 25 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 50 min
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
| Coarse sea salt | 6 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Fresh ginger | 10 g |
| Cream (30% fat) | 950 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 200 g |
| Water | 250 g |
| Cream (30% fat) | 1000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 300 g |
Method
- Caramel sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 50 minutes. Cool. Cut two layers (the first about 1 cm thick, the second about 0.4 cm).
- Chocolate mousse
Whip the chilled cream (about 700 g). Grate the ginger. Bring the cream (about 250 g) to the boil with the ginger. Pass through a sieve, add the chocolate and mix until smooth. Add the whipped cream in portions and fold in gently until combined. Spread the chocolate mousse over the thicker sponge layer and press the thinner layer gently on top.
- Orange cream
Whip the chilled cream. Dissolve Zeesan completely in the water. Add the whipped cream in portions and fold in gently until combined. Spread the cream evenly over the sponge. Chill.
- Glaze
Cover the surface of the cake with Paletta Cold Choco.
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.