Honey Cake with Tiramisu Cream and Walnuts
Sponge, Nut topping, Tiramisu cream and Glaze — a Zeelandia recipe in 4 components, makes 1 tray about 40 × 60 cm. Uses Zeelandia Honey Cake Mix 25 kg, Zeesan Cream Stabiliser, Tiramisu – 4 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 5 min
- baking temperature
- 180 °C
- baking time
- 50 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Honey Cake Mix 25 kg | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
Nut topping
| Ingredient | Quantity |
|---|---|
| Butter | 125 g |
| Sugar | 125 g |
| Honey | 125 g |
| Walnuts | 500 g |
| Cream (30% fat) | 150 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Water | 375 g |
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 300 g |
| Cream (30% fat) | 1500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 300 g |
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 100 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Deposit the batter into a frame of about 40 × 60 cm.
- Nut topping
Lightly chop the walnuts. Melt the butter, add the sugar, honey and cream. Bring to the boil, add the nuts and caramelise them lightly. Spread over the surface of the sponge.
Bake at 180°C for about 50 minutes. Allow to cool. Cut into two layers.
- Tiramisu cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined.
Assembly: spread part of the cream (about 1050 g) on the layer without nuts and press gently with the second layer (with nuts). Spread the remaining cream (about 1050 g) evenly on top. Chill.
- Glaze
Cover the surface of the cake with the cold glaze.
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.