First Star
Sponge and Ganache — a Zeelandia recipe in 2 components, makes 2 star-shaped cakes, about 550 g each. Uses Cake Mix, Caramel – 25 kg.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
- chilling time (ganache)
- 4 h
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 500 g |
| Oil | 250 g |
| Eggs | 250 g |
| Coarse sea salt | 2 g |
| Walnuts (chopped) | 100 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 250 g |
| Gingerbread spice | 8 g |
Method
- Sponge
Chop the walnuts. Mix all ingredients except the walnuts on low speed for about 5 minutes using a flat beater. Add the walnuts and mix in.
- Sponge
Deposit the batter into two star-shaped moulds (about 550 g each). Bake at 180°C for about 30 minutes. Cool and cut each in half into two layers.
- Ganache
Bring the cream to the boil with the gingerbread spice. Pour the strained cream over the chocolate. Mix until combined.
- Ganache
Chill the ganache (for about 4 hours), whip it and pipe it with a piping bag onto the first sponge layer, then press the second layer on lightly.
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.