Gingerbread and Orange Cake (Catalogue)
Chocolate sponge, Gingerbread sponge, Orange jelly, Orange cream and Glaze — a Zeelandia recipe in 5 components. Uses Zeelandia Gingerbread Cake Mix and Zeelandia Delice Soft Cream Flavour Custard 25 kg.
- mixing speed (chocolate sponge)
- low speed
- mixing time (chocolate sponge)
- 4 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 20-25 min
- mixing speed (gingerbread sponge)
- low speed
- mixing time (gingerbread sponge)
- 4 min
- baking temperature (gingerbread sponge)
- 180 °C
- baking time (gingerbread sponge)
- 15-20 min
- cooling temperature (jelly solution)
- 25 °C
- mixing speed (orange jelly cream)
- high speed
- whipping time (orange jelly cream)
- 4 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Sandia Chocolate E limited | 380 g |
| Eggs | 190 g |
| Oil | 190 g |
Gingerbread sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 260 g |
| Eggs | 95 g |
| Oil | 130 g |
| Water | 35 g |
Orange jelly
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 225 g |
| Water | 560 g |
| Orange-flavour jelly powder | 265 g |
| Water | 560 g |
| Fresh ginger | 7 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 75 g |
| Water | 75 g |
| Cream (30% fat) | 375 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 150 g |
Method
Assembly order: 1. chocolate sponge, 2. orange jelly, 3. orange cream, 4. gingerbread sponge, 5. orange jelly, 6. orange cream, 7. chocolate sponge, 8. glaze.
- Chocolate sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Chocolate sponge
Deposit the batter into 2 rings 20 cm in diameter (about 380 g per piece).
- Chocolate sponge
Bake at 180°C for about 20-25 minutes.
- Chocolate sponge
Cool and cut into two layers. Place one of the layers into 2 rings previously lined with acetate strip and freeze.
- Gingerbread sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Gingerbread sponge
Deposit the batter into 2 rings 20 cm in diameter (about 260 g per piece).
- Gingerbread sponge
Bake at 180°C for about 15-20 minutes. Cool.
- Orange jelly
Grate the ginger. Bring 560 g of water to the boil and dissolve the jelly powder in it, then add the ginger. Cool to 25°C and strain through a sieve.
- Orange jelly
Mix water (about 560 g) and Soft Krem on high speed for about 4 minutes (using a whisk). Add the lukewarm jelly to the cream.
- Orange jelly
Spread the finished orange jelly, about 400 g per piece, onto the previously frozen chocolate sponges in the rings. Chill.
- Orange cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
- Orange cream
Spread the orange cream, about 130 g per piece, onto the set jelly. Cover with the gingerbread sponges.
- Orange cream
Spread orange jelly again (about 400 g per piece), chill, and spread orange cream (about 130 g per piece). Cover everything with the chocolate sponges. Chill.
- Glaze
Bring the cream to the boil and add Satina Pro, mixing until smooth.
- Glaze
Cover the surface of the cakes with the finished glaze. 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.