Oriental Mound
Cake, Cream, Fruit filling and Glaze — a Zeelandia recipe in 4 components, makes 2 moulds 60 × 10 cm. Uses Zeelandia Vancream Custard Powder, 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing speed (cake)
- medium
- mixing time (cake)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 30 min
- mixing speed (cream)
- high
- mixing time (cream)
- 4 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Oil | 450 g |
| Eggs | 450 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kgVankrem 25 kg (Vancream Custard) | 450 g |
| Cream Alternative Rosette 12 × 1 L | 450 ml |
| Water | 1000 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 720 g |
| Gelatine | 25 g |
| Water | 250 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 300 g |
Method
- Cake
Mix all ingredients on medium speed for about 4 minutes using a flat beater. Spread the batter into two moulds measuring 60 x 10 cm. Bake at 180°C for about 30 minutes.
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Pipe or deposit about 150 g of cream per piece onto the previously prepared cake. Pipe about 120 g of Fruitful Tropical per piece onto the cream, then another layer of 150 g cream per piece, covering the Fruitful Tropical. Chill the whole.
- Fruit filling
Soak the gelatine in cold water. Pipe the Fruitful Tropical fruit filling with a piping bag between the layers of cream.
- Glaze
Bring the cream to the boil and dissolve Scaldis White in it. Pour the finished glaze over the cakes, then sprinkle with coarse chocolate shavings.
Decoration: melt the chocolate, then prepare coarse shavings on a marble slab.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.