Recipe library Zeelandia recipe Cakes & sponges4 components

Chocolate and Coffee Square "Jesienna Pokusa" (Autumn Temptation)

Name: Chocolate and Coffee Square "Jesienna Pokusa" (Autumn Temptation)
Ingredients: 750 g Cake Mix, Chocolate – 25 kg; 375 g Oil; 375 g Eggs; 350 g Eggs; 350 g Oil; 40 g Water; 1000 g Neutral Paste/Glaze 12.5 kg (Hot); 800 g Frozen cherries; 200 g Water; 400 g Zeesan Cream Stabiliser, Neutral – 4 kg; 2000 g Cream (30% fat); 500 g Water

Chocolate sponge, Coffee sponge, Cherry jelly and Cream — a Zeelandia recipe in 4 components. Uses Cake Mix, Chocolate – 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Neutral – 4 kg.

Chocolate and Coffee Square "Jesienna Pokusa" (Autumn Temptation) — Zeelandia recipe photo

mixing time (chocolate sponge): 4 min
baking temperature (chocolate sponge): 180 °C
baking time (chocolate sponge): 15-20 min
mixing time (coffee sponge): 4 min
baking temperature (coffee sponge): 180 °C
baking time (coffee sponge): 15-20 min

Ingredients

Chocolate sponge

Ingredient	Quantity
Cake Mix, Chocolate – 25 kg	750 g
Oil	375 g
Eggs	375 g

Coffee sponge

Ingredient	Quantity
Eggs	350 g
Oil	350 g
Water	40 g

Cherry jelly

Ingredient	Quantity
Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste	1000 g
Frozen cherries	800 g
Water	200 g

Cream

Ingredient	Quantity
Zeesan Cream Stabiliser, Neutral – 4 kg	400 g
Cream (30% fat)	2000 g
Water	500 g

Method

Chocolate sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60/40 cm frame. Bake at 180°C for about 15-20 minutes.
Coffee sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60/40 cm frame. Bake at 180°C for about 15-20 minutes.
Cherry jelly
Bring all ingredients to the boil together, then blend with a hand blender. Pour onto the previously well-chilled chocolate sponge (placed in a 40/60 cm frame). Chill.
Cream
Whip the chilled cream. Dissolve Zeesan Neutral thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread about 2 kg of the cream evenly over the jelly, then cover with the chocolate sponge and coat with the remaining cream. 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.