Dream of the Cuckoo
Sponge, Chocolate crumble, Coffee jelly, Coffee mousse and Glaze — a Zeelandia recipe in 5 components, makes 4 rings 17 cm in diameter. Uses Jelly Neutral 5 kg and Zeelandia Arabesque Dark Couverture 58% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
- baking temperature (crumble)
- 180 °C
- baking time (crumble)
- 10 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Kukułka | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 100 g |
Chocolate crumble
| Ingredient | Quantity |
|---|---|
| Q´ki Czekoladowe | 500 g |
| Margarine (80% fat) | 75 g |
| Water | 35 g |
Coffee jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 230 g |
| Water | 1000 g |
| Instant coffee | 20 g |
Coffee mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cappucino | 250 g |
| Cream (30% fat) | 1000 g |
| Water | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 500 g |
| Zeelandia Arabesque Dark Couverture 58% 5 kgArabesque Noir 58 chocolate |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into 4 rings 17 cm in diameter. Bake at 180°C for about 30 minutes. After cooling, cut each into three layers.
- Chocolate crumble
Combine all ingredients until a crumble forms. Spread on a tray lined with baking paper and bake at 180°C for about 10 minutes.
- Coffee jelly
Dissolve the coffee and the jelly in hot water. Pour into a rimmed tin and chill. Then cut the jelly into cubes.
- Coffee mousse
Whip the chilled cream. Dissolve the Zeesan Cappucino thoroughly in the water. Add the whipped cream to the solution in portions and fold gently until combined. Fold the previously prepared coffee jelly into the mousse. Use the mousse (about 300 g each) to layer the previously prepared sponge layers. Each cake gets three sponge layers and two layers of mousse. Spread the remaining mousse evenly on top of the cakes. Chill the whole.
- Glaze
Bring the cream to the boil and pour it over the chocolate Arabesque Noir 58. Mix until smooth and glaze the previously chilled cakes.
Decoration: decorate with the previously prepared chocolate crumble or as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.