Gingerbread Cake with Plums
Gingerbread Cake with Plums — a Zeelandia recipe in 4 components, makes 1 cake in a frame of about 40 × 60 cm. Uses Zeelandia Gingerbread Cake Mix, Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (base layers)
- 4 min
- mixing speed (base layers)
- low
- baking temperature (base layers)
- 180 °C
- baking time (base layers)
- 20 min
- cooling temperature (plum cream)
- 38 °C
- cooling temperature (cream with gingerbread spice)
- 38 °C
Ingredients
Base layers
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 1030 g |
| Eggs | 360 g |
| Oil | 510 g |
| Water | 100 g |
Plum cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 600 g |
| Cream (30% fat) | 1900 g |
| Plum (frozen) | 300 g |
| Gelatine | 40 g |
| Water | 200 g |
Cream with gingerbread spice
| Ingredient | Quantity |
|---|---|
| Gelatine | 24 g |
| Water | 100 g |
| Gingerbread spice | 12 g |
| Black pepper | 4 g |
| Cream (30% fat) | 1400 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 180 g |
Method
- Base layers
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm. Bake at 180°C for about 20 minutes. Cool and cut into two layers of equal thickness. Place one of the layers in a frame of the same dimensions.
- Plum cream
Whip the chilled cream (about 1500 g). Soak the gelatine in the water. Bring the cream (about 400 g) to the boil with the plums, add the gelatine and blend everything together with a blender. Pour over the Arabesque chocolate and mix thoroughly. Cool to about 38°C and gently fold in the whipped cream. Spread the plum cream evenly over the layer in the frame and gently press down with the second layer.
- Cream with gingerbread spice
Whip the chilled cream (about 1000 g). Soak the gelatine in the water. Bring the cream (about 400 g) to the boil with the gingerbread spice and pepper. Add the gelatine and pour over the Arabesque chocolate. Mix everything thoroughly. Cool to about 38°C and gently fold in the whipped cream. Spread the cream evenly over the surface of the cake. Chill.
- 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.