Lavender Field Cake
Lavender-lemon sponge, Vanilla sponge, Cream, Fruit jelly and Glaze — a Zeelandia recipe in 5 components. Uses Zeelandia Lavender Garden Cake Mix 15 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing speed (lavender-lemon sponge)
- medium
- mixing time (lavender-lemon sponge)
- 4 min
- baking temperature (lavender-lemon sponge)
- 180 °C
- baking time (lavender-lemon sponge)
- 35 min
- mixing speed (vanilla sponge)
- medium
- mixing time (vanilla sponge)
- 4 min
- baking temperature (vanilla sponge)
- 180 °C
- baking time (vanilla sponge)
- 15 min
- glaze temperature (application)
- 35 °C
Ingredients
Lavender-lemon sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Lavender Garden Cake Mix 15 kgLawendowy Ogród E limited 15 kg | 600 g |
| Oil | 300 g |
| Eggs | 300 g |
Vanilla sponge
| Ingredient | Quantity |
|---|---|
| Babka E limited | 300 g |
| Oil | 150 g |
| Eggs | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 160 g |
| Cream (30% fat) | 800 g |
| Mascarpone | 160 g |
| Water | 200 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Lemon | 500 g |
| Gelatine | 15 g |
| Water | 50 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 130 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 150 g |
| Fruitful Lemon | 150 g |
| Water | 20 g |
Method
Order of assembly: 1. Lavender-lemon sponge, 2. Cream, 3. Vanilla sponge, 4. Fruit jelly, 5. Cream, 6. Lavender-lemon sponge, 7. Cream, 8. Glaze, 9. Decoration.
- Lavender-lemon sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 20 cm frame. Bake at 180°C for about 35 minutes. Cool the cake, then cut it in half to obtain two sponges of 60 x 20 cm.
- Vanilla sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 20 cm frame. Bake at 180°C for about 15 minutes. Cool the cake.
- Cream
Whip the chilled cream and the mascarpone. Dissolve Zeesan Neutral thoroughly in the water. Add the whipped cream with mascarpone in portions and fold gently until combined.
- Fruit jelly
Soak the gelatine in the water. Combine Fruitful Lemon with the dissolved gelatine and mix well.
Assembly: spread 440 g of cream on the first lavender-lemon sponge and cover with the vanilla sponge. Spread the previously prepared jelly on the sponge. Chill. Spread 440 g of cream on the jelly, cover with the second lavender-lemon sponge, spread 440 g of cream on the sponge, level everything and chill well.
- Glaze
Boil Paletta Neutral Paste together with the water. Then pour it over Paletta Cold and Fruitful Lemon. Blend everything. Cover the surface of the chilled cake with the glaze at a temperature of about 35°C.
Decoration: decorate as desired. Zeelandia recommends the chocolate decoration Bon Ton Cigarettes Small - colour mix.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.