Gingerbread Cake with Orange Cream
Gingerbread layer, Orange cream and Glaze — a Zeelandia recipe in 3 components, makes 2 frames of about 40 × 60 cm (about 1950 g per piece). Uses Zeelandia Gingerbread Cake Mix, Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (gingerbread layer)
- 4 min
- baking temperature (gingerbread layer)
- 180 °C
- baking time (gingerbread layer)
- 20-25 min
Ingredients
Gingerbread layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 2000 g |
| Eggs | 700 g |
| Oil | 1000 g |
| Water | 200 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 800 g |
| Cream Alternative Rosette 12 × 1 L | 200 ml |
| Orange juice | 1500 ml |
| Water | 500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 200 g |
Method
- Gingerbread layer
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter into two frames of about 40 × 60 cm and level it (about 1950 g per piece). Bake at 180°C for about 20–25 minutes. Allow to cool, then cut the top layer off the surface of one sponge (keep the crumbs for decoration).
- Orange cream
Mix all ingredients on high speed until the cream is smooth and uniform (using a whisk). Spread the cream evenly over the gingerbread sponge (without the top crust), level it and press down with the second sponge. Chill.
- Glaze
Bring the cream to the boil and pour it over the Arabesque chocolate. Mix thoroughly. Cover the surface of the cake evenly with the glaze.
Decoration: decorate as desired. Decorate the surface of the cake with crumbs from the gingerbread sponge.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.