Cuckoo Cake with Cherries
Cherries, Chocolate sponge, Meringue, Chocolate cream and Vanilla cream — a Zeelandia recipe in 5 components. Uses Delice Patissière Custard Cream – 10 kg.
- mixing speed (chocolate sponge)
- medium
- mixing time (chocolate sponge)
- 5 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 30 min
- mixing speed (meringue)
- high
- whipping time (meringue)
- 5 min
- baking temperature (meringue)
- 120 °C
- baking time (meringue)
- 90 min
- heating temperature (chocolate cream)
- 75 °C
- mixing speed (vanilla cream)
- high
- whipping time (vanilla cream)
- 5 min
Ingredients
Cherries
| Ingredient | Quantity |
|---|---|
| Frozen cherries | 450 g |
| Spirit | 80 g |
| Sugar | 50 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Kukułka | 750 g |
| Eggs | 225 g |
| Oil | 225 g |
| Water | 60 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 120 g |
| Sugar | 120 g |
| Water | 120 g |
Chocolate cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 650 g |
| Butter | 50 g |
| Glucose | 20 g |
| Milk (3.2% fat) | 50 g |
Vanilla cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 200 g |
| Water | 500 g |
Method
- Cherries
Soak the cherries in the spirit with the sugar and leave overnight.
- Chocolate sponge
Mix all ingredients on medium speed for about 5 minutes (using a flat beater). Deposit the batter into five rings 17 cm in diameter (about 250 g each). Bake at 180°C for about 30 minutes. Cool and cut each into two discs of equal thickness.
- Meringue
*Water temperature about 60°C. Mix all ingredients on high speed for about 5 minutes (using a whisk). Pipe five discs 17 cm in diameter (about 70 g each). Bake at 120°C for about 90 minutes. Cool.
- Chocolate cream
Heat the cream (150 g), butter and glucose to about 75°C. Pour over the Arabesque chocolate. Combine with the milk and the rest of the cream (500 g) using a hand blender. Chill (can be left refrigerated until the next day). Whip the whole (using a whisk). Pipe 1/2 of the cream (using a piping bag) around the edge of the 5 chocolate discs, leaving the centre free for the vanilla cream (about 100 g each).
- Vanilla cream
Mix all ingredients on high speed for about 5 minutes (using a whisk). Pipe 1/2 of the cream (using a piping bag) onto the 5 chocolate discs with chocolate cream (about 70 g each).
Assembly: Spread the cherries in spirit over the cream (about 115 g each), press down with the second chocolate discs and in the same way add the remaining chocolate cream (about 100 g each) and vanilla cream (about 70 g each). Cover with the meringue discs 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.