Honey Tiramisu (Catalogue)
Honey Tiramisu (Catalogue) — a Zeelandia recipe in 4 components, makes 2 trays 40 × 60 cm (two honey sponge layers). Uses Zeelandia Honey Cake Mix 25 kg, Zeelandia Delice Soft Cream Flavour Custard 25 kg and Zeesan Cream Stabiliser, Tiramisu – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature
- 180 °C
- baking time (sponge without filling and nuts)
- 15-20 min
- baking time (sponge with filling and nuts)
- 25-30 min
Ingredients
Honey sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Honey Cake Mix 25 kg | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
Custard with nuts
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 500 g |
| Water | 1000 g |
| Hazelnuts | 300 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Whipping cream (30% fat) | 1250 g |
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 300 g |
| Water | 300 g |
| Mascarpone | 300 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 600 g |
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 50 g |
| Cream Alternative Rosette 12 × 1 L | 100 ml |
Method
- Honey sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Divide the mass into two parts and spread each evenly on a 40 × 60 cm tray.
- Custard with nuts
Combine Soft Krem with the water and mix on high speed (using a whisk). Add the poppy seed filling with nuts to the finished custard and mix. Spread the mass evenly over one raw honey sponge layer. Lightly crush the hazelnuts and scatter them over the whole surface of the sponge spread with custard.
Baking: bake the sponges at 180°C for about 15-20 minutes (sponge without filling and nuts) or 25-30 minutes (sponge with filling and nuts).
- Tiramisu cream
Whip the chilled cream. Gently combine the whipped cream with the mascarpone. Dissolve Zeesan thoroughly in the water. Add the whipped cream with mascarpone in portions and mix gently until combined. Divide the finished cream into two parts.
Assembly: spread the first part of the cream on the sponge with custard and nuts and level evenly. Cover with the second sponge and press down gently. Spread the remaining cream on top and level. Chill.
- Decoration
Mix Paletta Cold with Rosette (avoiding aeration) and spread evenly over the whole surface of the cake. Pipe Paletta Cold Choco in stripes. 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.