Nativa Wuzetka with Plum Filling
Cocoa sponge, Yogurt cream, Plum filling and Glaze — a Zeelandia recipe in 4 components, makes 1 tray 60 × 40 cm. Uses Zeesan Cream Stabiliser, Yoghurt – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- heating temperature (glaze milk and cream)
- 65 °C
- glaze temperature for pouring
- 35 °C
Ingredients
Cocoa sponge
| Ingredient | Quantity |
|---|---|
| Nativa Ciasto Domowe | 1350 g |
| Eggs | 600 g |
| Oil | 450 g |
| Water | 450 g |
| Cocoa | 150 g |
Yogurt cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kgZeesan Yogurt 4 kg | 100 g |
| Cream (30% fat) | 900 g |
| Mascarpone | 200 g |
| Water | 220 kg |
Plum filling
| Ingredient | Quantity |
|---|---|
| Nativa Plum | 750 g |
| Lemon juice | 10 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cocoa | 88 g |
| Cream (30% fat) | 315 g |
| Cocoa butter | 100 g |
| Milk (2% fat) | 14 g |
| Inulin | 53 g |
| Maltitol | 123 g |
Method
- Cocoa sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater).
- Cocoa sponge
Deposit the batter into a 60 × 40 cm frame.
- Cocoa sponge
Bake at 180 °C for about 40 minutes.
- Cocoa sponge
After cooling, cut into two layers.
- Yogurt cream
Whip the chilled cream together with the mascarpone. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined.
- Plum filling
Combine the filling with the lemon juice. Spread 400 g of the plum filling on the first cocoa layer. Spread 350 g on the second cocoa layer.
- Glaze
Heat the milk and cream to about 65 degrees (do not boil), add the cocoa, maltitol and inulin, then blend. Add the cocoa butter and stir until melted. Pour the finished glaze, at a temperature of about 35 degrees, over the cake.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.