Margo Aquarium Cake
Redcurrant disc, Sponge disc, Peach jelly, Creme Brulee, Lemon mousse, Fruit and Jelly glaze — a Zeelandia recipe in 7 components. Uses Zeelandia Sponge Mix Classic 15 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Crème Brûlée 1 kg.
- mixing time (redcurrant disc)
- 4 min
- baking temperature (redcurrant disc)
- 180 °C
- baking time (redcurrant disc)
- 15-20 min
- mixing time (sponge disc)
- 8 min
- baking temperature (sponge disc)
- 180 °C
- baking time (sponge disc)
- 30-35 min
Ingredients
Redcurrant disc
| Ingredient | Quantity |
|---|---|
| Family Cake | 250 g |
| Eggs | 115 g |
| Oil | 125 g |
| Water | 15 g |
| Redcurrants | 60 g |
Sponge disc
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 125 g |
| Eggs | 75 g |
| Water | 25 g |
Peach jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 175 g |
| Peaches in syrup | 125 g |
| Peach syrup | 25 ml |
Creme Brulee
| Ingredient | Quantity |
|---|---|
| Crème Brûlée 1 kg | 70 g |
| Milk (3.2% fat) | 200 g |
| Cream (30% fat) | 200 g |
Lemon mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Lemon – 4 kg | 500 g |
| Cream (30% fat) | 2000 g |
| Water | 400 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Fruit mix | 400 g |
Jelly glaze
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 210 g |
| Water | 600 g |
Method
Assembly order as printed: 1. Redcurrant disc 2. Lemon mousse 3. Peach jelly 4. Lemon mousse 5. Creme Brulee 6. Lemon mousse 8. Disc 9. Lemon mousse 10. Fruit 11. Jelly 10. Decoration.
- Redcurrant disc
Mix all ingredients (except the redcurrants) on low speed for about 4 minutes using a flat beater. Deposit the batter into two rings about 17 cm in diameter (about 250 g each). Sprinkle with redcurrants (about 30 g each). Bake at 180°C for about 15 - 20 minutes.
- Sponge disc
Mix all ingredients on high speed for about 8 minutes using a whisk. Spread the batter evenly into a ring about 15 cm in diameter. Bake at 180°C for about 30 - 35 minutes. Cool, then cut into two discs of equal thickness.
- Peach jelly
Break up the peaches with a blender. Combine all ingredients and bring to the boil. Pour evenly into two rings about 15 cm in diameter (160 g each). Freeze.
- Creme Brulee
Heat the cream. Disperse the Creme Brulee in the milk and pour it into the hot cream. Heat everything, stirring constantly (do not aerate) to prevent scorching, and bring to the boil. Pour into two rings about 15 cm in diameter (about 235 g each). Freeze.
- Lemon mousse
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
Assembly: Spread 1/4 of the mousse (about 360 g each) evenly onto the two redcurrant discs placed in rings lined with ring foil about 20 cm high. Then place the peach jelly, spread the next portion of mousse (about 360 g each) and add the frozen Creme Brulee. Spread part of the mixture (about 360 g each) at an angle and press down gently with a disc. Spread the remaining mousse (about 360 g each) so that it forms a mound. Chill.
- Fruit
Arrange the fruit on the cream (on the lower side of the cake).
- Jelly glaze
Dissolve the jelly in hot, boiled water. Cool, then pour the setting jelly over the cakes (about 405 g each).
Decoration: Decorate as desired. The cake can be decorated with buttercream or ganache.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.