Honey Sponge Cake with Kajmak (Piegusek z Kajmakiem)
Sponge, Custard Cream, Kajmak Filling and Glaze — a Zeelandia recipe in 4 components, makes 2 frames 60 × 40 cm. Uses Cream Alternative Rosette 12 × 1 L and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
- whipping time (custard cream)
- 3-4 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Miodowy Piegusek | 1600 g |
| Eggs | 800 g |
| Oil | 800 g |
| Water | 100 g |
Custard Cream
| Ingredient | Quantity |
|---|---|
| Milano Krem | 800 g |
| Cream Alternative Rosette 12 × 1 L | 600 ml |
| Water | 1400 g |
Kajmak Filling
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 1000 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 160 g |
| Water | 400 g |
| Peanut halves | 500 g |
| Salt | 1 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 300 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into two frames measuring 60/40 cm. Bake at 180 °C for about 25-30 minutes. Allow to cool.
- Custard Cream
Mix all ingredients on high speed for about 3-4 minutes (using a whisk) until a uniform cream is obtained. Spread part of the cream (about 2000 g) unevenly over the first sponge.
- Kajmak Filling
Dissolve Zeesan Neutral with salt in warm water, add the Kajmak and mix until a uniform consistency is obtained. Finally add the peanuts. Spread the finished filling over the Custard Cream.
Assembly: cover with the second sponge layer and press down. Spread the remaining Custard Cream on top and smooth it. Set aside to chill.
- Glaze
Bring the cream to the boil, pour it over the Satina and mix (using a blender) until the ingredients are combined. Cover the chilled cake with the finished 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.