Citrus Raspberry Layer Cake
Raspberry sponge, Lemon cream and Fruit — a Zeelandia recipe in 3 components, makes 6 cakes, about 15 cm in diameter. Uses Zeelandia Viennese Torte Mix 20 kg, Zeesan Cream Stabiliser, Lemon – 4 kg and Cream Alternative Rosette 12 × 1 L.
- mixing speed (sponge)
- medium
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 45 min
Ingredients
Raspberry sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 1000 g |
| Eggs | 500 g |
| Margarine (80% fat) | 500 g |
| Frozen raspberries | 300 g |
Lemon cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Lemon – 4 kgZeesan Lemon Cream Stabilizer 4 kg | 220 g |
| Cream Alternative Rosette 12 × 1 L | 300 ml |
| Cream (30% fat) | 800 g |
| Water | 250 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberries | 300 g |
Method
- Raspberry sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater).
- Raspberry sponge
Add the raspberries to the batter and mix in gently. Spread the batter into six rings about 15 cm in diameter. Bake at 180°C for about 45 minutes. Cool, then cut each sponge into two layers of equal thickness. Place one layer of each in the centre of a ring about 17 cm in size (6 pieces).
- Lemon cream
Whip the chilled cream together with Rosette. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread 1/2 of the lemon cream evenly over the layers placed in the rings (about 130 g per piece).
- Fruit
Arrange the fresh raspberries (about 40 g per piece) on the surface of the lemon cream (leave about 60 g for decoration). Press the whole gently with the second sponge layer. Spread the remaining lemon cream on the surface (about 130 g per piece). Level and chill.
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.