Kukułka with Kajmak
Sponge, Soaking syrup, Cream, Kajmak and Glaze — a Zeelandia recipe in 5 components, makes 3 sheets in frames about 40 × 60 cm (about 1130 g per sheet). Uses Cream Alternative Rosette 12 × 1 L and Zeesan Cream Stabiliser, Tiramisu – 4 kg.
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15-20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Kukułka | 2000 g |
| Eggs | 600 g |
| Oil | 600 g |
| Water | 200 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 300 g |
| Sugar | 200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1000 g |
| Cream Alternative Rosette 12 × 1 L | 500 ml |
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 300 g |
| Water | 200 g |
| Spirit | 100 ml |
Kajmak
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 1200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 120 g |
| Glucose syrup | 40 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into three frames of about 40 × 60 cm (about 1130 g per sheet). Bake at 180°C for about 15-20 minutes. Allow to cool.
- Soaking syrup
Bring the water and sugar to the boil. Allow to cool and sprinkle over one sponge sheet (about 160 g) placed in a frame of the same size.
- Cream
Whip the chilled cream with Rosette. Dissolve Zeesan thoroughly in the water with the spirit. Add the whipped cream in portions and mix gently until combined. Divide the cream into three parts (two equal and a third, smaller one to cover the surface of the cake). Spread one part of the cream evenly on the sponge sheet.
- Kajmak
Mix the kajmak. Pipe half of it (about 600 g) with a piping bag onto the cream in thin stripes, dipping the tip of the bag slightly into the cream. Press down with the second sponge sheet, sprinkle with the soaking syrup and spread the second part of the cream evenly. Pipe the remaining kajmak in stripes. Press down with the third sponge sheet and soak with the syrup. Spread the rest of the cream over the surface of the cake. Chill.
- Glaze
Bring the cream to the boil and pour it over the Arabesque chocolate with the glucose syrup. Combine thoroughly. Allow to cool and pour evenly over the surface of the chilled cake.
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.