Chocolate Mound
Cake, Cream, Fruit filling and Glaze — a Zeelandia recipe in 4 components, makes 2 tins 60 × 10 cm. Uses Zeelandia Vancream Custard Powder, 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing speed (cake)
- medium
- mixing time (cake)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 40 min
- mixing speed (cream)
- high
- mixing time (cream)
- 4 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| American Muffin Mix Choco | 1000 g |
| Oil | 450 g |
| Water | 450 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 450 g |
| Cream Alternative Rosette 12 × 1 L | 500 ml |
| Water | 1000 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 720 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 300 g |
Method
- Cake
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into 2 tins measuring 60 x 10 cm. Bake at 180°C for about 40 minutes. After cooling, cut each cake into three equal pieces of about 18 cm.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Deposit about 150 g of cream per piece onto the cakes prepared earlier. Pipe about 120 g of cherries per piece onto the cream, then cover the cherries with another layer of cream, 150 g per piece. Chill the whole.
- Fruit filling
Pipe the cherries with a piping bag between the layers of cream.
- Glaze
Bring the cream to the boil and melt Arabesque Noir 58 chocolate in it. Pour the finished glaze over the cakes, then sprinkle with coarse chocolate shavings. *Tip: prepare a larger quantity of glaze.
Decoration: melt the chocolate and temper it, then prepare coarse shavings on a marble surface.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.