Cheesecake Cake (catalogue)
Base disc, Crunch layer, Cheese mousse, Jelly and Glaze — a Zeelandia recipe in 5 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (base disc)
- 10 min
- baking temperature (base disc)
- 180 °C
- baking time (base disc)
- 25-30 min
- cooling temperature (glaze)
- 40 °C
Ingredients
Base disc
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 150 g |
| Water | 10 g |
| Eggs | 100 g |
Crunch layer
| Ingredient | Quantity |
|---|---|
| Nut paste | 150 g |
| PRAŻYNKI Pailleté Feuilletine | 150 g |
Cheese mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 400 g |
| Cheesecake curd cheese | 500 g |
| Cream (30% fat) | 500 g |
| Egg yolks | 140 g |
| Sugar | 100 g |
| Water | 95 g |
| Gelatine | 15 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Water | 100 g |
| Blackcurrant pulp | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 115 g |
| Water | 40 g |
| Gelatine | 18 g |
| Sugar | 35 g |
| Glucose syrup | 200 g |
| Cream (30% fat) | 90 g |
Method
- Base disc
Mix all ingredients at high speed for about 10 minutes (using a whisk).
- Base disc
Pour the mass into a ring about 18 cm in diameter. Bake at 180°C for about 25-30 minutes. Cool.
- Base disc
Divide into 3 discs of equal thickness and place them in rings (of the same diameter).
- Crunch layer
Melt the Arabesque chocolate with the nut paste in a water bath or microwave. Combine with the feuilletine.
- Crunch layer
Spread the mass evenly on the discs (about 140 g per piece).
- Cheese mousse
Whip the chilled cream. Soak the gelatine in water (about 45 g).
- Cheese mousse
Whisk the egg yolks with 50 g of the sugar at high speed (using a whisk).
- Cheese mousse
Cook the remaining sugar with the rest of the water (about 50 g) until a syrup forms. Add the syrup to the whisking yolks in a thin stream.
- Cheese mousse
Add the cheesecake curd cheese and mix at medium speed. Melt the Arabesque chocolate in a water bath or microwave.
- Cheese mousse
Melt the soaked gelatine, combine it with the chocolate and the whipped cream. Combine both masses thoroughly.
- Cheese mousse
Spread 1/2 of the mousse on the crunch layer placed in the ring (about 290 g per piece).
- Jelly
Bring all ingredients to the boil and combine thoroughly. Pour the hot mass into 3 rings about 16 cm in diameter. Freeze.
- Jelly
Place the frozen jelly in the ring on the cheese mousse. Spread the remaining mousse (about 290 g per piece) on the jelly. Freeze everything.
- Glaze
Soak the gelatine in the water. Bring the cream to the boil with the sugar and glucose syrup. Add the gelatine and stir.
- Glaze
Pour over the chocolate and combine thoroughly with Paletta Cold White (using a blender). Cool to about 40°C. Glaze the surface of the frozen cakes.
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.