Elegant France
Toffee sponge, White poppy seed and nut sponge, Vanilla-nut cream and Glaze — a Zeelandia recipe in 4 components, makes 9 bars, 18 × 6 cm each. Uses Zeelandia Vancream Custard Powder, 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (toffee sponge)
- 3 min
- baking temperature (toffee sponge)
- 180 °C
- baking time (toffee sponge)
- 35 min
- baking temperature (white poppy seed and nut sponge)
- 180 °C
- baking time (white poppy seed and nut sponge)
- 20 min
- mixing time (vanilla-nut cream)
- 4 min
Ingredients
Toffee sponge
| Ingredient | Quantity |
|---|---|
| Toffee Cake Mix | 1250 g |
| Eggs | 525 g |
| Oil | 512 g |
| Water | 95 g |
White poppy seed and nut sponge
| Ingredient | Quantity |
|---|---|
| Egg whites | 200 g |
| Sugar | 100 g |
| Chopped peanuts | 100 g |
Vanilla-nut cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 600 g |
| Cream Alternative Rosette 12 × 1 L | 600 ml |
| Butter | 300 g |
| Water | 900 g |
| Peanuts | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Oil | 100 g |
| Flaked almonds | 75 g |
Method
- Toffee sponge
Mix all ingredients on low speed for about 3 minutes using a flat beater. Deposit the batter into a frame 60 × 20 cm. Bake at 180°C for about 35 minutes. Cool the cake and cut it into four equal layers.
- White poppy seed and nut sponge
Roast the peanuts. Whip the egg whites with the sugar until stiff, then gently fold in the white poppy seed and nut filling. Deposit the mixture into a frame 60 × 20 cm. Bake at 180°C for about 20 minutes.
- Vanilla-nut cream
Roast the peanuts. Mix all ingredients except the butter and the chocolate on high speed for about 4 minutes using a whisk. Finally add the softened butter and the chocolate. Combine everything to a smooth, uniform cream.
Assembly: spread vanilla-nut cream (350 g) on the first toffee layer and cover with the second toffee layer. Spread vanilla-nut cream (350 g) again and cover with the white poppy seed and nut layer. Spread vanilla-nut cream (350 g) on that layer and cover with the third toffee layer, then spread the last portion of vanilla-nut cream (350 g) and cover with the fourth toffee layer. Chill the whole cake. Cut the cake into nine bars measuring 18 × 6 cm. Turn each bar onto its side so that the layers stand vertically. Chill again.
- Glaze
Roast the flaked almonds and chop them gently. Melt Arabesque Lait 34 milk chocolate and combine it with the oil. Add the prepared almonds to the mixture. Coat the sides of the bars with this glaze.
Decoration: decorate as desired, or with the vanilla-nut cream prepared earlier.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.