Chocolate Cake with Cheese Mousse and Cherries
Sponge, Filling, Cheese mousse and Glaze — a Zeelandia recipe in 4 components, makes 1 frame about 40 × 60 cm. Uses Cake Mix, Chocolate – 25 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
Filling
| Ingredient | Quantity |
|---|---|
| Gelatine | 30 g |
| Water | 150 g |
| Fruitful Cherry | 1500 g |
Cheese mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cheesecake | 1000 g |
| Cream (30% fat) | 700 g |
| Homogenised cream cheese | 1300 g |
| Water | 2000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 500 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm. Bake at 180°C for about 40 minutes. Cool, then cut into two layers.
- Filling
Soak the gelatine in the water. Melt the soaked gelatine in a water bath or in a microwave and mix it thoroughly with the cherry filling. Spread the filling evenly on one sponge layer placed in the frame (of the same dimensions).
- Cheese mousse
Whip the chilled cream. Gently combine the homogenised cream cheese with the whipped cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream with cheese in portions and fold gently until combined. Pour part of the mousse (about 3800 g) over the cherries and press the second sponge layer on top. Spread the remaining mousse (about 1200 g) evenly on top. Chill.
- Glaze
Cover the surface of the cake with a thin layer of gel (using a brush or a confectioner's gel applicator).
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.