Gingerbread and Orange Cube Cake
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 time (chocolate sponge)
- 4 min
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 20-25 min
- mixing time (gingerbread sponge)
- 4 min
- baking temperature (gingerbread sponge)
- 180 °C
- baking time (gingerbread sponge)
- 15-20 min
- cooling temperature (jelly)
- 25 °C
- whipping time (Soft Krem)
- 4 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Sandia Chocolate E limited | 1200 g |
| Eggs | 600 g |
| Oil | 600 g |
Gingerbread sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 700 g |
| Eggs | 250 g |
| Oil | 350 g |
| Water | 100 g |
Orange jelly
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 600 g |
| Water | 1500 g |
| Orange-flavoured jelly | 350 g |
| Water | 1500 g |
| Fresh ginger | 10 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 200 g |
| Water | 200 g |
| Cream (30% fat) | 1000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 300 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). Deposit the batter into a 40x60 cm frame. Bake at 180°C for about 20-25 minutes. Cool and cut into two sponges. Place one sponge in the frame and freeze it.
- Gingerbread sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 40x60 cm frame. Bake at 180°C for about 15-20 minutes.
- Orange jelly
Grate the ginger. Bring 1500 g of water to the boil and dissolve the jelly in it, then add the ginger. Cool to 25°C. Strain through a sieve. Mix the water (about 1500 g) and Soft Krem on high speed for about 4 minutes (using a whisk). Add the lukewarm jelly to the cream. Spread about 1980 g of the finished orange jelly over the previously frozen chocolate sponge. Chill.
- Orange cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread 700 g of the orange cream over the set jelly. Cover with the gingerbread sponge. Spread the orange jelly again (about 1980 g), chill, and spread about 700 g of orange cream. Cover everything with the chocolate sponge. Chill.
- Glaze
Bring the cream to the boil, add Satina and mix until smooth. Cover the surface of the cake. 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.