Poppy Temptation Cake
Poppy sponge, Soaking syrup, Poppy mass, Cream and Ganache — a Zeelandia recipe in 5 components, makes 4 cakes, about 22 cm diameter. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg, Poppy Seed Paste, 12 kg and Zeelandia Delice Soft Cream Flavour Custard 25 kg.
- mixing time (sponge batter)
- 8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- mixing time (poppy mass cream)
- 3 min
- mixing time (cream, without butter)
- 4 min
- mixing time (cream, with butter)
- 3 min
Ingredients
Poppy sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 700 g |
| Eggs | 420 g |
| Water | 70 g |
| Blue poppy seed | 100 g |
| Raisins | 240 g |
| Candied orange peel | 100 g |
| Walnuts | 260 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 400 g |
| Sugar | 200 g |
Poppy mass
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy seed filling 12 kg | 820 g |
| Zeelandia Delice Soft Cream Flavour Custard 25 kg | 730 g |
| Water | 1470 g |
| Walnuts | 110 g |
| Raisins | 70 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kg | 400 g |
| Water | 1000 g |
| Butter | 400 g |
| Sugar | 200 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 900 g |
| Glucose syrup | 40 g |
Method
- Poppy sponge
Mix the sponge mix, eggs and water on high speed for about 8 minutes (using a whisk).
- Poppy sponge
Add the poppy seed, raisins, candied orange peel and walnuts to the batter and mix on low speed until evenly distributed. Spread into four rings about 22 cm in diameter (about 470 g each). Bake at 180°C for about 40 minutes. Cool, then cut each sponge into two layers of equal thickness.
- Soaking syrup
Boil the water with the sugar and cool. Soak the sponge layers with the syrup.
- Poppy mass
Chop the walnuts. Mix the Soft Cream with the water on medium speed for about 3 minutes (using a whisk). Mix the cream with the poppy seed filling and the fruit and nuts (take care that the cream does not thicken too much). Spread the mass onto four layers (about 800 g each) and press down gently with the second layers.
- Cream
Use butter at room temperature. Mix all ingredients except the butter on medium speed for about 4 minutes (using a whisk). Add the butter and mix on medium speed for about 3 minutes. Spread the cream evenly over the top of the cakes (about 500 g each). Chill.
- Ganache
Bring the cream to the boil. Pour it over the chocolate and add the glucose syrup. Combine thoroughly with a stick blender (take care not to aerate the ganache). Cool, then spread evenly over the chilled cakes (about 480 g each).
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.