Nie Lada Czekolada
Chocolate sponge, Cream and Glaze — a Zeelandia recipe in 3 components, makes 4 frames 60 × 40 cm. Uses Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (sponge)
- 10 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- mixing time (cream)
- 4-5 min
- resting time (cream)
- 15 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Czekoladowe | 1800 g |
| Eggs | 1200 g |
| Water | 120 g |
Cream
| Ingredient | Quantity |
|---|---|
| Milano Krem | 1600 g |
| Water | 4000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 500 g |
| Gelatine | 5 g |
| Water | 30 g |
Method
- Chocolate sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Deposit the batter into 4 frames of 60 × 40 cm, about 780 g per piece. Bake at 180°C for about 20 minutes.
- Cream
Mix the cream with cold, boiled water on high speed (using a whisk) for about 4–5 minutes until uniform and smooth. Melt the chocolate and combine it with a small amount of the cream. Mix. Combine with the rest of the cream. Leave to thicken for about 15 minutes. Divide the mass into four parts. Deposit the cream alternately onto the chocolate sponge layers, about 1500 g per piece. Chill.
- Glaze
Soak the gelatine in cold water, then dissolve it and combine with Paletta Cold Choco. Pour over the surface of the cake and spread.
Decoration: decorate as desired. Zeelandia recommends the Bon Ton Gwiazdka Dekoracyjna chocolate decoration.
Assembly order: 1. chocolate sponge, 2. cream, 3. chocolate sponge, 4. cream, 5. chocolate sponge, 6. cream, 7. chocolate sponge, 8. cream, 9. glaze, 10. decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.