Clove in Oranges
Orange sponge, Chocolate sponge, Syrup, Fruit jelly, Orange cream and Glaze — a Zeelandia recipe in 6 components. Uses Zeelandia Sandia Pound Cake Mix, Orange – 15 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (orange sponge)
- 4 min
- baking temperature (orange sponge)
- 180 °C
- baking time (orange sponge)
- 15 min
- mixing time (chocolate sponge)
- 4 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 15 min
Ingredients
Orange sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sandia Pound Cake Mix, Orange – 15 kgSandia Orange E limited 15 kg | 60 g |
| Eggs | 30 g |
| Oil | 30 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Sandia Chocolate E limited | 60 g |
| Eggs | 30 g |
| Oil | 30 g |
Syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 40 g |
| Water | 40 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 150 g |
| Orange-flavoured jelly powder | 20 g |
| Water | 75 g |
| Ground clove | 0.8 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 50 g |
| Cream (30% fat) | 250 g |
| Water | 62.5 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 113 g |
| Water | 23 g |
| Gelatine | 4 g |
Method
- Orange sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into round rings 15 cm in diameter. Bake at 180°C for about 15 minutes.
- Chocolate sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into round rings 15 cm in diameter. Bake at 180°C for about 15 minutes.
- Syrup
Boil the water with the sugar.
- Fruit jelly
Dissolve the jelly in hot, boiled water with the clove added. Cool, then combine with the Fruitful Tropical fruit filling. Spread onto the orange sponge and press down with the chocolate sponge.
- Orange cream
Whip the chilled cream. Mix the Zeesan Orange thoroughly with the water and gently fold into the whipped cream. Spread the cream into rings 17 cm in diameter. Press in the assembled cake up to the height of the rings. Chill.
- Glaze
Dissolve the soaked gelatine. Combine with the Paletta Cold and the colouring. Pour the finished glaze over the cakes.
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.