Cardamom, Pistachio & Rose Sponges
Cardamom, Pistachio & Rose Sponges — a Dawn Foods recipe in 4 components. Uses Dawn Golden Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Vanilla – 12 kg.
- mixing time (slow speed, first stage)
- 1 min
- mixing time (medium speed)
- 3 min
- water (2) addition time (slow speed)
- 1 min
- mixing time (slow speed, final stage)
- 1 min
- baking temperature (sponge, deck oven)
- 180 °C
- baking temperature (sponge, fan oven)
- 160 °C
- baking time (sponge)
- 20 min
- heating temperature (topping)
- 45 °C
- chilling time (assembled sponges)
- 1 h
Ingredients
Sponge Sheets
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 2000 g |
| Cardamon Powder | 16 g |
| Water (1) | 800 g |
| Vegetable Oil | 200 g |
| Water (2) | 350 g |
Rose Flavoured Filling
| Ingredient | Quantity |
|---|---|
| Ready-to-Use Frosting, Vanilla – 12 kg | 1000 g |
| Rose Flavouring | 8 g |
Topping
| Ingredient | Quantity |
|---|---|
| Neutral Souplesse | 600 g |
| Strawberry Souplesse | 400 g |
| Rose Flavouring | 4 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Pistachio Delicream, warmed (per cake) | 55 g |
| Chopped Pistachios, Dried Rose Petals & Gold Leaf (optional, for decoration) |
Method
- Sponge Sheets
Add the Genoese base, water (1) and vegetable oil to a mixing bowl fitted with a beater and mix on slow speed for 1 minute, then a further 3 minutes on medium speed.
- Sponge Sheets
Stream in water (2) over a minute while mixing on slow speed. Scrape down. Mix for a further 1 minute on slow speed.
- Sponge Sheets
Deposit at 2800 g into an 18" x 30" lined baking tray.
- Sponge Sheets
Bake in a deck oven at 180 °C for approximately 20 minutes (fan oven at 160 °C).
- Rose Flavoured Filling
Mix the vanilla frosting and rose flavouring together until fully combined.
- Topping
Heat both Souplesse flavours to 45 °C and mix together, then add the rose flavouring and mix until fully combined.
- Assembly
Cut 10 cm discs out of the cooled sponge sheets.
- Assembly
Place 1 sponge disc into a 10 cm ring lined with acetate.
- Assembly
Top the sponge layer with 55 g of warmed Pistachio Delicream and place into the chiller until set.
- Assembly
Pipe 55 g of the rose flavoured frosting onto the set Delicream, then top with another sponge disc and compress to flatten the fillings. Place back into the chiller for an hour.
- Assembly
Remove the chilled sponges from the rings and acetate.
- Assembly
Place the prepared topping into a piping bag and pipe onto the top of each cake, allowing drips to form.
- Assembly
Decorate with chopped pistachios, dried rose petals and gold leaf (all optional).
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.