Clove in Oranges
Orange sponge, Chocolate sponge, Soaking syrup, Fruit jelly, Orange cream and Glaze gel — a Zeelandia recipe in 6 components. Uses Zeelandia Sandia Pound Cake Mix, Orange – 10 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 – 10 kgSandia Orange E limited | 60 g |
| Eggs | 30 g |
| Oil | 30 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Sandia Chocolate E limited | 60 g |
| Eggs | 30 g |
| Oil | 30 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 40 g |
| Water | 40 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavoured jelly | 20 g |
| Fruitful Tropical | 150 g |
| Water | 75 g |
| Ground cloves | 0.8 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 50 g |
| Cream (30% fat) | 250 g |
| Water | 62.5 g |
Glaze gel
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 113 g |
| Water | 23 g |
| Gelatine | 4 g |
Method
- Orange sponge
Mix all ingredients at 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 at 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.
- Soaking syrup
Bring the water and sugar to the boil.
- Fruit jelly
Dissolve the jelly in hot boiled water with the cloves 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 the assembled cake into it up to the height of the rings. Chill.
- Glaze gel
Dissolve the soaked gelatine. Combine with the Paletta Cold and the colouring. Pour the finished gel over the cakes.
Assembly order: 1. Orange sponge, 2. Fruit jelly, 3. Chocolate sponge, 4. Orange cream, 5. Glaze gel, 6. Decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.