Pistachio in Chocolate
Chocolate sponge, Pistachio cream and Glaze — a Zeelandia recipe in 3 components. Uses Cake Mix, Chocolate – 25 kg and Zeelandia Chocolatier Pistachio Cream Filling 6 kg.
- mixing speed (sponge)
- low
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 50 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 2000 g |
| Eggs | 1000 g |
| Oil | 1000 g |
Pistachio cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Chocolatier Pistachio Cream Filling 6 kgChocolatier Pistacchio RSPO MB | 500 g |
| Cream 36% | 1500 g |
| Gelatine | 24 g |
| Water | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Chocolatier Pistachio Cream Filling 6 kgChocolatier Pistacchio RSPO MB | 600 g |
| Oil | 30 g |
Method
- Chocolate sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into a frame measuring 60 x 40 cm. Bake at 180 °C for about 50 minutes. Once cooled, cut the sponge into two equal parts.
- Pistachio cream
Whip the chilled cream. Dissolve the gelatine thoroughly in the water. Add the whipped cream in portions, finally add the pistachio cream and fold gently until combined.
Assembly: spread 3/4 of the pistachio cream over the first sponge layer, level it and cover with the second chocolate sponge. Spread the remaining cream on top and level it. Chill the whole cake.
- Glaze
Combine the pistachio cream thoroughly with the oil, loosen it gently and spread it evenly over the chilled cake.
Order of layers: 1. chocolate sponge, 2. pistachio cream, 3. chocolate sponge, 4. pistachio cream, 5. glaze.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.