Kukułka Cake
Sponge, Mousse, Dark chocolate mousse, Dark suede and White suede — a Zeelandia recipe in 5 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15-20 min
- cooling temperature (mousse)
- 40 °C
- pasteurising temperature (dark chocolate mousse)
- 80 °C
- cooling temperature (dark chocolate mousse)
- 40 °C
- cooling temperature (dark suede)
- 40 °C
- cooling temperature (white suede)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Kukułka | 200 g |
| Eggs | 60 g |
| Oil | 60 g |
| Water | 20 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 125 g |
| Cream (30% fat) | 250 g |
| Gelatine | 10 g |
| Water | 50 g |
| Advocaat | 20 g |
| Spirit | 5 g |
Dark chocolate mousse
| Ingredient | Quantity |
|---|---|
| Eggs | 60 g |
| Egg yolks | 140 g |
| Sugar | 105 g |
| Water | 70 g |
| Cream (30% fat) | 430 g |
Dark suede
| Ingredient | Quantity |
|---|---|
| Oil | 80 g |
White suede
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Oil | 80 g |
Method
- Sponge
Mix all ingredients on medium speed for about 5 minutes (using a flat beater). Spread the mass evenly on a baking tray (about 2 cm thick). Bake at 180°C for about 15-20 minutes. Cool and cut out two cake bases in the shape of the Silikomart Insert mould (Bubble Crown Kit), about 15.3 cm in diameter.
- Mousse
Soak the gelatine in the water. Whip the chilled cream (180 g). Bring the cream (70 g) to the boil, add the soaked gelatine and pour over the Arabesque chocolate. Mix thoroughly. Cool to about 40°C, combine with the whipped cream, the spirit and the advocaat.
- Mousse
Place part of the mousse into two Silikomart Insert silicone moulds about 15.3 cm in diameter, press the sponge bases onto it and freeze. Place the remaining mass into two Bubble silicone moulds about 17.5 cm in diameter (cake decoration). Freeze.
- Dark chocolate mousse
Pasteurise all the ingredients by heating to about 80°C.
- Dark chocolate mousse
Whip the chilled cream. Pour the hot egg mass over the Arabesque chocolate. Cool to about 40°C and combine with the whipped cream.
- Dark chocolate mousse
Place the chocolate mousse into two Silikomart Base silicone moulds about 18 cm in diameter. Place the frozen mousse and Kukułka element on the chocolate mousse. Freeze the whole.
- Dark suede
Liquefy the Arabesque chocolate with the oil in a water bath or microwave. Cool the suede to about 40°C and apply it to the frozen cakes with a compressor (ready-made suede spray can be used).
- White suede
Liquefy the Arabesque chocolate with the oil in a water bath or microwave. Cool the suede to about 40°C and apply it to the frozen decorative elements with a compressor (ready-made suede spray can be used). Arrange on the cakes.
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.