Chocolate Power Catalogue Cake
Sponge, Caramel filling, Mascarpone cream and Ganache — a Zeelandia recipe in 4 components. Uses Cake Mix, Chocolate – 25 kg and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge, 60x40 cm frame)
- 45 min
- baking time (sponge, round frame)
- 25 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 2200 g |
| Eggs | 1100 g |
| Oil | 1100 g |
Caramel filling
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 1000 g |
| Salt | 10 g |
| Peanut halves | 533 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 150 g |
| Water | 400 g |
Mascarpone cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 2000 g |
| Water | 500 g |
| Mascarpone | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 240 g |
Method
Assembly order: 1. Chocolate sponge layer + 1/3 of the mascarpone cream + 1/3 of the caramel filling. 2. Chocolate sponge layer + 1/3 of the mascarpone cream + 1/3 of the caramel filling. 3. Chocolate sponge layer + 1/3 of the mascarpone cream + cubes of chocolate cake + 1/3 of the caramel filling. 4. Ganache. 5. Decoration.
- Sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater).
- Sponge
Spread 3750 g of the batter in a 60x40 cm frame. Spread the remaining batter in a round frame about 20 cm in diameter.
- Sponge
Bake at 180°C - the 60x40 frame for about 45 minutes, the round frame for about 25 minutes. Allow to cool.
- Sponge
Cut the rectangular cake into 3 equal layers; cut the cake from the round frame into cubes of about 2 x 2 cm for decoration.
- Caramel filling
Dissolve Zeesan Neutral and the salt in the warm water. Add the kajmak and combine to a uniform consistency. Finally add the peanuts. Mix. Divide the filling into 3 parts.
- Mascarpone cream
Whip the chilled cream. Dissolve the Zeesan and the mascarpone thoroughly in the water. Combine everything with the whipped cream. Divide the cream into 3 parts.
- Ganache
Bring the cream to the boil and dissolve Satina Pro in it. Pour the finished glaze unevenly over the surface of the cake.
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.