Magurka Mound Cake
Sponge, Praline and cream and Meringue — a JABEX recipe in 3 components, makes 2 trays 60 × 40 cm. Uses Blueberry in Thermostable Gel 65% 12 kg.
- mixing time (sponge)
- 3-4 min
- baking temperature (sponge)
- 180-190 °C
- baking time (sponge)
- 15-20 min
- melting temperature (Chocollino cream)
- 25-30 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Golden Choco JABEX | 1500 g |
| Oil | 675 g |
| Eggs | 525 g |
| Gelatine | 20 g |
Praline and cream
| Ingredient | Quantity |
|---|---|
| Cream 33% | 1000 g |
| Blueberry in Thermostable Gel 65% 12 kg | 400 g |
| Water | 100 g |
| Chocollino Cream JABEX | 1000 g |
| Cornflakes | 4000 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Egg whites | 300 g |
| Sugar | 450 g |
| Water | 150 g |
Method
- Sponge
Mix all ingredients with a flat beater at medium speed for about 3–4 minutes.
- Sponge
Spread the finished mass onto 2 trays of 60 × 40 cm and bake at 180–190 °C for about 15–20 minutes.
- Praline and cream
Melt the Chocollino Cream in a water bath to a temperature of 25–30 °C, adding the crushed cornflakes. Pour onto the first sponge layer.
- Praline and cream
Whip the cream until fluffy. Then combine the blueberry gel with the gelatine dissolved in water. Mix everything together with a spatula and spread as a layer on top of the praline, covering everything with the second sponge layer.
- Meringue
Pour sugar dissolved in hot water, cooked to the so-called thread stage, in a slow stream into the whites while they are being whipped.
- Meringue
Spread the finished meringue irregularly on the top of the cake on the tray. For effect, brown the meringue with a pastry torch.
JABEX recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.