Halloween Schnitte
Halloween Schnitte — a Dawn Foods recipe in 4 components, makes 3 chocolate sponge slices 60 × 20 cm. Uses Dawn Foods Flavouring Compounds, Blueberry – 1 kg, Dawn Foods Flavouring Compounds, Orange – 1 kg and Dawn Foods Flavouring Compounds, Cocoa – 2.5 kg.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- medium
- baking temperature (sponge, deck oven)
- 180 °C
- baking temperature (sponge, rotary oven)
- 160 °C
- baking time (sponge)
- 15-20 min
- soaking time (buttercream)
- 10 min
- whipping time (buttercream)
- 15 min
- whipping speed (buttercream)
- medium
- whipping time (compound and colouring, last part)
- 5 min
- soaking time (finishing buttercream)
- 10 min
- whipping time (finishing buttercream)
- 15 min
- whipping speed (finishing buttercream)
- medium
- heating temperature (Souplesse)
- 40 °C
Ingredients
Chocolate sponge slices
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Chocolate | 1500 g |
| Eggs | 550 g |
| Oil | 450 g |
| Water | 330 g |
Blueberry buttercream
| Ingredient | Quantity |
|---|---|
| Dawn Crème au Beurre | 310 g |
| Sugar | 310 g |
| Water | 700 g |
| Butter | 700 g |
| Dawn Foods Flavouring Compounds, Blueberry – 1 kgDawn Blueberry Compound | 125 g |
| Purple colouring |
Orange buttercream
| Ingredient | Quantity |
|---|---|
| Dawn Crème au Beurre | 200 g |
| Sugar | 200 g |
| Water | 450 g |
| Butter | 450 g |
| Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound | 80 g |
| Orange colouring |
Finishing
| Ingredient | Quantity |
|---|---|
| Dawn Crème au Beurre | 110 g |
| Sugar | 110 g |
| Water | 250 g |
| Butter | 250 g |
| Dawn Foods Flavouring Compounds, Cocoa – 2.5 kgDawn Cocoa Compound | 70 g |
| Royal Steensma Souplesse Dark 2.74011.700.300 | |
| Royal Steensma Souplesse Orange 2.73845.700.300 |
Method
- Chocolate sponge slices
Mix all ingredients for 3 minutes at medium speed with the flat beater. Divide 900 g of batter over each tray. Bake in a deck oven at 180°C (rotary oven 160°C) for 15-20 minutes.
Buttercreams: soak the Crème au Beurre, sugar and water for 10 minutes. Meanwhile, whip the butter with the flat beater at medium speed. Add the mixture to the butter and whip everything together for 15 minutes at medium speed. Whip in the compound and colouring during the last 5 minutes.
Assembly: place one sponge slice in a 60 x 20 cm tray. Spread 1100 g of blueberry cream on it. Place another sponge slice on top and spread 1100 g of orange cream on it. Place the last sponge slice on top and spread a further 850 g of blueberry cream on it.
- Finishing
Soak the Crème au Beurre, sugar and water for 10 minutes. Meanwhile, whip the butter with the flat beater at medium speed. Add the mixture to the butter and whip everything together for 15 minutes at medium speed. Cut the schnitten to 8 x 17 cm.
- Finishing
Heat the Souplesse to 40°C and form a spider web on the schnitte. Pipe rosettes of chocolate buttercream on top and finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.