Recipe library Zeelandia recipe Cakes & sponges5 components

Kukułka Cake with Chocolate

Name: Kukułka Cake with Chocolate
Ingredients: 1000 g Kukułka; 300 g Eggs; 300 g Oil; 100 g Water; 125 g Water; 75 g Sugar; 1000 g Cream (30% fat); 250 g Zeesan Chocolate; 250 g Water; 20 ml Spirit; 130 g Cream (30% fat); 40 g Zeelandia Arabesque White Couverture 29% 5 kg; 10 g Oil

Kukułka Cake with Chocolate — a Zeelandia recipe in 5 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.

Kukułka Cake with Chocolate — Zeelandia recipe photo

mixing time (sponge): 4 min
baking temperature (sponge): 180 °C
baking time (sponge): 35 min

Ingredients

Sponge

Ingredient	Quantity
Kukułka	1000 g
Eggs	300 g
Oil	300 g
Water	100 g

Soaking syrup

Ingredient	Quantity
Water	125 g
Sugar	75 g

Chocolate cream

Ingredient	Quantity
Cream (30% fat)	1000 g
Zeesan Chocolate	250 g
Water	250 g
Spirit	20 ml

Ganache

Ingredient	Quantity
Cream (30% fat)	130 g

Decoration

Ingredient	Quantity
Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg	40 g
Oil	10 g

Method

Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter in a frame of about 30 x 40 cm. Bake at 180°C for about 35 minutes. Cool and cut into two layers of equal thickness.
Soaking syrup
Boil the water with the sugar and cool. Soak one of the sponge layers with part of the syrup (about 100 g).
Chocolate cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water and spirit. Add the whipped cream in portions and mix until combined. Spread part of the chocolate cream (about 850 g) evenly over the sponge layer.
Assembly: place the second layer on top and soak it with the rest of the syrup (about 100 g). Spread the remaining chocolate cream (about 670 g) evenly over the surface. Chill.
Ganache
Bring the cream to the boil and pour it over the Arabesque chocolate. Mix thoroughly until smooth. Cool.
Decoration
Heat the Arabesque chocolate with the oil and combine thoroughly. Spread the cooled ganache evenly over the cream. Decorate the surface with white Arabesque Blanc 29 chocolate (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.