Exquisite Red Orange Cake
Base disc, Cranberry jelly, Mousse and Gel — a Zeelandia recipe in 4 components, makes 3 cakes (rings about 16–18 cm in diameter). Uses Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (base disc)
- 3 min
- baking temperature (base disc)
- 180 °C
- baking time (base disc)
- 20 min
- cooling temperature (mousse)
- 38 °C
- cooling temperature (gel)
- 38 °C
Ingredients
Base disc
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate Crumble Mix | 500 g |
| Margarine (80% fat) | 75 g |
| Water | 35 g |
| Butter | 150 g |
Cranberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Water | 50 g |
| Frozen cranberries | 250 g |
| NH pectin | 6 g |
| Sugar | 20 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 375 g |
| Cream (30% fat) | 500 g |
| Gelatine | 15 g |
| Water | 60 g |
| Red orange pulp | 200 g |
| Lime pulp | 50 g |
Gel
| Ingredient | Quantity |
|---|---|
| Water | 200 g |
| Gelatine | 10 g |
| Sugar | 110 g |
| Red orange pulp | 450 g |
| NH pectin | 15 g |
Method
- Base disc
Mix the Q'ki chocolate mix with the margarine at low speed for about 3 minutes (using a flat beater). Gradually pour in the water and increase the speed. Mix until a crumble forms.
- Base disc
Spread everything on a baking tray and bake at 180°C for about 20 minutes.
- Base disc
Cool the crumble, crush it and combine it with the melted butter. Press the mass into three rings about 18 cm in diameter, so that the edges are higher than the centre (about 250 g per piece). Freeze.
- Cranberry jelly
Bring the Paletta Neutral Paste, the water and the cranberries to the boil. Blend thoroughly with a hand blender. Combine the pectin with the sugar, add to the mass and bring to the boil again. Pour the mass onto the centre of the discs (placed in the rings; about 205 g per piece). Chill.
- Mousse
Whip the chilled cream. Soak the gelatine in the water. Bring the orange and lime pulps to the boil, add the soaked gelatine and pour over the Arabesque chocolate. Mix thoroughly. Cool to about 38°C and combine with the whipped cream.
- Mousse
Spread the mass evenly into three rings about 16 cm in diameter. Freeze.
- Gel
Soak the gelatine in the water. Combine the pectin with the sugar. Add the pulp and bring to the boil. Add the soaked gelatine and combine thoroughly. Cool to about 38°C, cover the surface of the frozen mousses and place on top of the discs with the jelly.
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.