Mint Cake with Chantilly Cream
Mint Cake with Chantilly Cream — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 20-25 min
- cooling time (Chantilly cream, refrigerated)
- 4-6 h
Ingredients
Mint sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 560 g |
| Oil | 560 g |
Syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 200 g |
| Water | 400 g |
Chantilly cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 320 g |
| Butter | 40 g |
| Cocoa butter | 40 g |
| Vanilla pod | 2 pcs |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 620 g |
| Cream 36% | 1000 g |
| Milk (3.2% fat) | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 60 g |
Method
- Mint sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Spread the batter into two frames of about 40 x 60 cm. Bake at 200°C for about 20-25 minutes. Leave to cool.
- Syrup
Boil the sugar with the water. Soak the mint sponges with the syrup.
- Chantilly cream
Bring the cream, butter, cocoa butter and vanilla pod seeds to the boil. Pour over the Arabesque chocolate and combine using a stick blender. Add the cream and milk, mix and store refrigerated for about 4-6 hours. Whip the whole mixture like cream.
Assembly: spread 1/2 of the cream (about 1060 g) evenly over one mint sponge, press the second sponge on top and spread the remaining cream over it, then level.
Decoration (to taste): bring the cream to the boil, pour over the Arabesque chocolate and combine gently using a stick blender. Pipe decorative stripes of chocolate on the surface of the cake using a piping bag.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.