Poppy Seed Mini Cake Snowy Fantasy
Sponge discs, Plum jelly, Cream and Glaze — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot), Zeesan Cream Stabiliser, Neutral – 4 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 45 min
- glaze pouring temperature
- 38 °C
Ingredients
Sponge discs
| Ingredient | Quantity |
|---|---|
| Poppy Seed Cake Mix | 500 g |
| Oil | 200 g |
| Eggs | 230 g |
Plum jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Frozen plums | 250 g |
| Water | 50 g |
| Ground cardamom | 2 g |
| Cloves | 0.5 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 150 g |
| Water | 150 g |
| Cream (30% fat) | 750 g |
| Mascarpone | 180 g |
| Ground poppy seed | 25 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 115 g |
| Water | 40 g |
| Gelatine | 18 g |
| Sugar | 35 g |
| Glucose syrup | 200 g |
| Cream (30% fat) | 90 g |
Method
Assembly order: 1. Disc, 2. Jelly, 3. Disc, 4. Cream, 5. Disc, 6. Cream, 7. Decoration.
- Sponge discs
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into three rings about 14 cm in diameter (about 310 g each). Bake at 180°C for about 45 minutes. Cool, then cut each into three discs of equal thickness. Chill.
- Plum jelly
Chop the plums, combine with the remaining ingredients and bring to the boil. Pour the mass onto three discs placed in the rings (about 200 g each). Press gently with second discs. Freeze.
- Cream
Whip the chilled cream. Combine the cream with the mascarpone. Dissolve the Zeesan thoroughly in the water. Add the cream and cheese mass in portions and mix gently until combined. Mix the mass with the ground poppy seed.
- Cream
Place the frozen elements (discs and jelly) in the centre of rings about 17 cm in diameter. Spread part of the cream over the discs with jelly, filling the free space between the ring and the disc (about 350 g each). Press down with a third disc and spread the remaining cream evenly over it (about 65 g each). Freeze.
- Glaze
Soak the gelatine in water. Bring the sugar, glucose syrup and cream to the boil. Pour over the Arabesque chocolate and combine thoroughly with the melted gelatine and Paletta Cold White using a blender. Cool to about 38°C and pour over the cakes.
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.