Honey-Chocolate Cube
Chocolate sponge, Tiramisu cream, Honey sponge, Chocolate cream and Gel — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Tiramisu – 4 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (chocolate sponge)
- 10 min
- mixing speed (chocolate sponge)
- high
- baking temperature (chocolate sponge)
- 180 °C
- baking time (chocolate sponge)
- 45 min
- mixing time (mascarpone and kajmak)
- 2 min
- mixing time (honey sponge)
- 5 min
- mixing speed (honey sponge)
- low
- baking temperature (honey sponge)
- 200 °C
- baking time (honey sponge)
- 15 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 600 g |
| Eggs | 400 g |
| Water | 40 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 200 g |
| Mascarpone | 850 g |
| Cream (30% fat) | 1000 ml |
| Water | 200 g |
| Dulce de leche (kajmak) | 500 g |
| Walnuts | 400 g |
Honey sponge
| Ingredient | Quantity |
|---|---|
| Miodowy Piegusek | 600 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 30 g |
Chocolate cream
| Ingredient | Quantity |
|---|---|
| Zeesan Chocolate | 300 g |
| Water | 300 g |
| Cream (30% fat) | 1500 ml |
Gel
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 350 g |
Method
- Chocolate sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Deposit the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 45 minutes. Allow to cool.
- Tiramisu cream
Whip the chilled cream. Chop the walnuts. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Mix the mascarpone and dulce de leche (kajmak) for about 2 minutes. Combine both masses, add the nuts and mix gently. Spread the cream on the chocolate sponge.
- Honey sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Deposit the batter into a frame of about 40 x 60 cm. Bake at 200°C for about 15 minutes. Allow to cool. Place the sponge on the tiramisu cream.
- Chocolate cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the cream on the honey-chocolate sponge.
- Gel
Cover the surface of the cake with a thin layer of Paletta Cold Choco.
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.