Intense Chocolate Cake with Cream Cheese and Cherries
Sponge, Filling, Cheese mass and Glaze — a Zeelandia recipe in 4 components, makes 2 frames of about 40 × 60 cm (about 1530 g of sponge per piece). Uses Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 15 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Ciasto Intensywna Czekolada (Intense Chocolate cake mix) | 2000 g |
| Eggs | 400 g |
| Oil | 400 g |
| Water | 260 g |
Filling
| Ingredient | Quantity |
|---|---|
| Gelatine | 30 g |
| Water | 150 g |
| Fruitful Cherry | 1500 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Zeesan Cheesecake | 1000 g |
| Cream (30% fat) | 700 g |
| Homogenised cream cheese | 1300 g |
| Water | 2000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 500 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into two frames of about 40 × 60 cm (about 1530 g per piece). Bake at 200°C for about 15 minutes. Cool.
- Filling
Soak the gelatine in the water. Melt the soaked gelatine in a water bath or microwave and mix it thoroughly with the Fruitful Cherry. Spread the filling evenly on one sponge placed in a frame (of the same size).
- Cheese mass
Whip the chilled cream. Gently combine the homogenised cream cheese with the whipped cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream with cheese in portions and fold gently until combined. Pour part of the mass (about 3800 g) over the cherries and press the second sponge on top. Spread the remaining mass (about 1200 g) evenly on top. Cool.
- Glaze
Cover the surface of the cake with a thin layer of the gel (using a brush or a pastry gel applicator).
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.