Kiss Burger
Kiss Burger — a Zeelandia recipe in 5 components, makes 34 round cookies (17 burgers). Uses Zeelandia Arabesque White Couverture 29% 5 kg and ZEELAsoftSER Vanilla Cream Cheese 12 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 15 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Truffle-flavoured cake mix | 500 g |
| Oil | 250 g |
| Eggs | 250 g |
| Water | 35 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 95 g |
| Flaked almonds | 100 g |
| Oil | 30 g |
Cheesecake cream
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 206 g |
| Mascarpone | 100 g |
| Cream (30% fat) | 206 g |
Cherries
| Ingredient | Quantity |
|---|---|
| Ground cinnamon | 1.5 g |
| Fruitful Cherry | 340 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Oil | 15 g |
Method
- Sponge
Mix all ingredients at medium speed for about 5 minutes (using a flat beater). Pipe the batter as round cookies (about 30 g each) onto baking parchment using a piping bag - it should make 34 round cookies. Bake at 190°C for about 15 minutes. Cool.
- Crumble
Toast the flaked almonds in the oven. Melt the Arabesque Blanc 29 chocolate together with the oil, then combine with the toasted flaked almonds. Spread the finished crumble onto the inner side of 17 cookies, 20 g per piece.
- Cheesecake cream
Whip the chilled cream, then combine with ZEELAsoftSER and mascarpone. Pipe the cream with a piping bag onto the crumble, 30 g per piece.
- Cherries
Mix Fruitful Cherry with the cinnamon and spread onto the cheesecake cream, 20 g per piece. Then cover with a second cookie to form small burgers.
- Decoration
Melt Arabesque Noir 58 chocolate together with the oil and finish the top of half of the baked cookies. 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.