Green Tea Cake with Redcurrant
Sponge, Soaking syrup and Lemon cream — a Zeelandia recipe in 3 components. Uses Cream Alternative Rosette 12 × 1 L and Zeesan Cream Stabiliser, Lemon – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 175 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 400 g |
| Oil | 400 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 200 g |
| Sugar | 200 g |
Lemon cream
| Ingredient | Quantity |
|---|---|
| Cream Alternative Rosette 12 × 1 L | 300 ml |
| Cream (30% fat) | 600 g |
| Zeesan Cream Stabiliser, Lemon – 4 kg | 180 g |
| Water | 180 g |
| Frozen redcurrants | 250 g |
Method
Layered cake based on the Green Tea Cake mix with lemon cream. Assembly: 1. Sponge + soaking syrup 2. Lemon cream 3. Sponge + soaking syrup 4. Lemon cream 5. Decoration.
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Sponge
Spread the batter into a frame of about 40 x 60 cm.
- Sponge
Bake at 175°C for about 20 minutes.
- Sponge
Cool, then cut a thin layer (about 0.5 cm) off the surface of the sponge and press it through a coarse sieve (crumbs for decorating the cake).
- Sponge
Divide the sponge into two parts of about 30 x 40 cm. Place one of the sponges in the frame.
- Soaking syrup
Boil the water with the sugar and cool. Soak the sponges with the syrup.
- Lemon cream
Combine the chilled cream with Rosette and whip. Dissolve Zeesan thoroughly in the water and gently fold it into the whipped creams. Add the redcurrants and mix until smooth.
Assembly: spread 3/4 of the cream evenly on the sponge placed in the frame and gently press the second sponge on top. Spread the remaining cream on the surface and decorate with the green tea sponge crumbs. Chill.
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.