Paprika-Spiced Cubes
Sponge, Soaking syrup, Paprika jelly and Chocolate chilli mousse — a Zeelandia recipe in 4 components, makes 1 tray 40 × 60 cm. Uses Maestro Black Cake Mix 25 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking time (sponge)
- 25-30 min
- baking temperature (sponge)
- 180 °C
- cooking time (soaking syrup)
- 5 min
- mass temperature (chocolate chilli mousse)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 1200 g |
| Oil | 720 g |
| Eggs | 600 g |
| Water | 120 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 500 g |
| Sugar | 140 g |
Paprika jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1200 g |
| Lime juice | 100 g |
Chocolate chilli mousse
| Ingredient | Quantity |
|---|---|
| Passion fruit pulp | 330 g |
| Gelatine | 10 g |
| Water | 50 g |
| Cream (30% fat) | 600 g |
| Chilli powder | 5 g |
Method
- Sponge
Mix all ingredients together on low speed for about 4 minutes, spread to the edge of a 40 by 60 cm frame and bake for about 25-30 minutes at 180 degrees. After cooling, divide into two layers and freeze the bottom layer.
- Soaking syrup
Heat all ingredients together and cook over a low heat for 5 minutes. Cool the syrup. Soak the sponge layers with it.
- Paprika jelly
Bring all ingredients to the boil, pour the jelly over the frozen bottom layer and cover with the second layer, then chill the whole.
- Chocolate chilli mousse
Soak the gelatine in water, bring the passion fruit pulp to the boil, add the gelatine, pour over the chocolate and add the chilli. At a temperature of about 40 degrees combine the whole with the remaining whipped cream. Spread the resulting mass on the cake, level it, chill and decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.