Poppy Seed Cake
Disc, Cheesecake cream, Cherry filling, White velvet spray, Nut cream and Dark velvet spray — a Zeelandia recipe in 6 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (disc)
- 4 min
- mixing speed (disc)
- low
- baking temperature (disc)
- 180 °C
- baking time (disc)
- 25 min
- cooling temperature (nut cream, before adding whipped cream)
- 40 °C
Ingredients
Disc
| Ingredient | Quantity |
|---|---|
| Poppy Seed Cake Mix | 250 g |
| Oil | 115 g |
| Eggs | 100 g |
Cheesecake cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 250 g |
| Zeesan Cheesecake | 120 g |
| Water | 250 g |
Cherry filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 100 g |
White velvet spray
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 250 g |
| Oil | 50 g |
| Titanium white | 5 g |
Nut cream
| Ingredient | Quantity |
|---|---|
| Milk (3.2% fat) | 50 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 50 g |
| Hazelnut paste | 25 g |
| Salt | 1 g |
| Gelatine | 5 g |
| Water | 15 g |
| Cream (30% fat) | 175 g |
Dark velvet spray
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
Method
- Disc
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the mass into a frame of about 20 x 30 cm. Bake at 180°C for about 25 minutes. Cool. Cut out discs about 5 cm in diameter and about 1 cm thick (a single disc weighs about 8 g).
- Cheesecake cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Pipe part of the cream (using a piping bag) into silicone moulds (about 6.5 cm in diameter and about 3 cm high) to half their volume.
- Cherry filling
Pipe Frutafill Cherry (using a piping bag) into the centre of the cream (about 7 g per piece) and top up with the remaining cheesecake cream. Press a poppy seed cake disc into each mould. Freeze.
- White velvet spray
Melt the Arabesque chocolate with the oil, add the titanium white and blend thoroughly using a stick blender. Apply the velvet to the cakes with a spray compressor (a ready-made velvet spray can be used).
- Nut cream
Whip the chilled cream. Soak the gelatine in the water. Boil the milk, add the gelatine and the salt and pour over the chocolate. Cool the mass to about 40°C, add the whipped cream and fold gently until uniform. Pipe the mousse (using a piping bag) into a silicone mould (about 4.5 cm in diameter and about 2 cm high). Freeze.
- Dark velvet spray
Melt the Arabesque chocolate with the oil. Coat the frozen cake elements with the velvet using a spray compressor (a ready-made velvet spray can be used) and place them on the previously prepared elements coated with white velvet.
Decoration: 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.