Inka Cake
Base, Inka cream, Blackcurrant jelly, White chocolate mousse and Inka coffee jelly — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (base)
- 4 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 40 min
- heating temperature (white chocolate mousse)
- 75 °C
- cooling time (white chocolate mousse)
- 4 h
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Super Sand | 750 g |
| Eggs | 400 g |
| Oil | 200 g |
| Water | 50 g |
Inka cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 2000 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 500 g |
| Water | 360 g |
| Inka coffee | 40 g |
Blackcurrant jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 900 g |
| Blackcurrant | 600 g |
| Water | 100 g |
White chocolate mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 990 g |
| Butter | 30 g |
| Cocoa butter | 30 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 450 g |
| Milk (3.2% fat) | 75 g |
Inka coffee jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 350 g |
| Water | 1500 g |
| Inka coffee | 20 g |
Method
Layers, bottom to top: 1. Base 2. Inka cream 3. Blackcurrant jelly 4. Inka cream 5. White chocolate mousse 6. Inka coffee jelly 7. Decoration.
- Base
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Spread the mass in a frame of about 40 x 60 cm. Bake at 180°C for about 40 minutes. Allow to cool. Cut off the top layer of the base. Place the base in a frame of the same size.
- Inka cream
Whip the chilled cream with Zeesan and dissolve the Inka coffee thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread half of the cream (about 1450 g) evenly on the base. Freeze.
- Blackcurrant jelly
Bring all ingredients to the boil and combine with a blender. Pour the jelly onto the frozen cream. Freeze.
- Inka cream
Spread the remaining Inka cream (about 1450 g) evenly over the frozen jelly. Make a pattern with a serrated pastry scraper and freeze again.
- White chocolate mousse
Heat the cream (about 240 g), butter and cocoa butter to about 75°C and pour over the Arabesque chocolate. Combine all ingredients thoroughly with a blender. Add the cream (about 750 g) and the milk to the ganache and blend everything again. Cover the cream with cling film (pressed tightly onto the surface of the cream) and leave in a chiller for about 4 hours. After chilling, whip the cream at high speed (using a whisk) and spread it evenly over the Inka cream. Make a pattern with a serrated pastry scraper. Chill the whole cake. Note: the best result for the cream is obtained the next day.
- Inka coffee jelly
Bring all ingredients to the boil and combine with a blender. Cool the jelly and pour it over the surface of the cake. Chill.
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.