Recipe library Zeelandia recipe Cakes & sponges5 components

Gingerbread with Blackcurrant

Name: Gingerbread with Blackcurrant
Ingredients: 1030 g Zeelandia Gingerbread Cake Mix; 360 g Eggs; 510 g Oil; 100 g Water; 500 g Q'ki Chocolate; 40 g Butter; 20 g Water; 400 g Blackcurrants; 400 g Zeesan Cream Stabiliser, Tiramisu – 4 kg; 200 g Port wine; 2000 g Cream (30% fat); 200 g Water; 600 g Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia; 15 g Cocoa; 15 g Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg

Gingerbread with Blackcurrant — a Zeelandia recipe in 5 components. Uses Zeelandia Gingerbread Cake Mix, Zeesan Cream Stabiliser, Tiramisu – 4 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.

Gingerbread with Blackcurrant — Zeelandia recipe photo

mixing time (sponge): 4 min
mixing time (crumble): 3 min
baking temperature: 180 °C
baking time: 15-20 min

Ingredients

Sponge

Ingredient	Quantity
Zeelandia Gingerbread Cake Mix	1030 g
Eggs	360 g
Oil	510 g
Water	100 g

Crumble

Ingredient	Quantity
Q'ki Chocolate	500 g
Butter	40 g
Water	20 g

Blackcurrant sponge

Ingredient	Quantity
Blackcurrants	400 g

Tiramisu cream

Ingredient	Quantity
Zeesan Cream Stabiliser, Tiramisu – 4 kg	400 g
Port wine	200 g
Cream (30% fat)	2000 g
Water	200 g

Decoration

Ingredient	Quantity
Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia	600 g
Cocoa	15 g
Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg	15 g

Method

Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into two frames (rims) measuring about 40 x 60 cm.
Crumble
Mix the Q'ki Chocolate with the butter on low speed for about 3 minutes using a flat beater. Increase to medium speed and add the water gradually. Mix until a crumble forms. (The butter can be replaced with margarine 1:1.) Scatter the crumble evenly over the surface of one gingerbread sponge.
Blackcurrant sponge
Scatter the blackcurrants evenly over the surface of the other gingerbread sponge.
Bake both sponges at 180°C for about 15-20 minutes. Allow to cool.
Tiramisu cream
Whip the chilled cream. Dissolve the Zeesan Tiramisu thoroughly in the water and Port wine. Add the whipped cream in portions and fold gently until combined.
Assembly: spread part of the cream (about 1400 g) evenly over the gingerbread sponge with the crumble and press gently with the gingerbread sponge with blackcurrants. Spread the remaining cream (about 1400 g) over the surface of the cake. Chill.
Decoration
Cover the surface of the cake evenly with Paletta Cold Choco and make patterns with a pastry comb. Mix the Mont Blanc with the cocoa and dust 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.