Caramel-Orange Square Cake
Caramel sponge, Chocolate ganache, Orange cream, Orange filling and Orange gel — a Zeelandia recipe in 5 components, makes 6 squares, about 18 cm per side. Uses Cake Mix, Caramel – 25 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (caramel sponge)
- 5 min
- baking temperature (caramel sponge)
- 180 °C
- baking time (caramel sponge)
- 50 min
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 750 g |
| Eggs | 375 g |
| Oil | 375 g |
Chocolate ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 180 ml |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 280 g |
| Water | 350 g |
| Cream (30% fat) | 1400 ml |
Orange filling
| Ingredient | Quantity |
|---|---|
| Bind It | 120 g |
| Orange juice | 1080 ml |
| Sugar | 120 g |
Orange gel
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 500 g |
| Orange juice | 100 g |
| Gelatine | 10 g |
Method
Layers, from the bottom: 1. Caramel sponge (about 1 cm thick); 2. Chocolate ganache; 3. Orange cream; 4. Orange filling; 5. Caramel sponge (about 0.4 cm thick); 6. Orange cream; 7. Orange gel; 8. Decoration.
- Caramel sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Deposit the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 50 minutes. Cool. Cut into two layers (the first about 1 cm thick, the second about 0.4 cm).
- Chocolate ganache
Bring the cream to the boil, add the chopped Scaldis. Mix until combined. Spread the ganache on the thicker layer of caramel sponge.
- Orange cream
Dissolve Zeesan thoroughly in the water. Whip the chilled cream. Add the whipped cream in portions and mix gently until combined. Spread half of the cream (about 1000 g) on the chocolate ganache.
- Orange filling
Mix Bind It with the sugar, add the hot orange juice. Mix until smooth. Spread the filling on the orange cream and press down with the second (thinner) layer of sponge. Spread the remaining cream (about 1000 g) evenly on top. Chill. Cut 6 squares with a side length of about 18 cm.
- Orange gel
Soak the gelatine in the orange juice. Melt the gelatine in a water bath or microwave, add Paletta Cold. Cover the top of the squares with the gel. 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.