Purple Cloud (cake)
Sponge, Raspberry jelly, White chocolate mousse and Blanc Cream — a Zeelandia recipe in 4 components, makes 4 round cakes (sponge baked in 4 rings of 15 cm diameter). Uses Zeelandia Lavender Garden Cake Mix 15 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (sponge)
- medium
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25 min
- cooling temperature (mousse)
- 30 °C
- whipping time (Blanc Cream)
- 2 min
- deaerating time (Blanc Cream)
- 2 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Lavender Garden Cake Mix 15 kgLavender Garden E limited 15 kg | 400 g |
| Eggs | 200 g |
| Oil | 200 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Frozen raspberries | 430 g |
| Pectin NH | 10 g |
| Sugar | 20 g |
| Cream (30% fat) | 100 g |
White chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 400 g |
| Cream (30% fat), whipped | 600 g |
| Cream (30% fat), liquefied | 400 g |
| Gelatine | 15 g |
| Water | 30 g |
Blanc Cream
| Ingredient | Quantity |
|---|---|
| Water | 450 g |
| Milk (3.2% fat) | 375 g |
| Water | 375 g |
Method
- Sponge
Mix all ingredients on medium speed for about 4 minutes using a flat beater.
- Sponge
Deposit the batter into 4 round rings 15 cm in diameter.
- Sponge
Bake at 180°C for about 25 minutes.
- Sponge
After cooling, level the sponge and cut it into two equal layers.
- Sponge
Place one sponge disc in a ring lined with ring foil and freeze.
- Raspberry jelly
Boil the frozen raspberries and pass them through a sieve to remove the seeds.
- Raspberry jelly
Add the cream and the pectin mixed with the sugar to the raspberry purée.
- Raspberry jelly
Bring everything to the boil and pour about 140 g onto the previously frozen sponge disc, press down with the second sponge disc and freeze the whole.
- White chocolate mousse
Soak the gelatine in the water.
- White chocolate mousse
Liquefy the 400 g of cream, add the soaked gelatine, then pour over the Arabesque Blanc 29 chocolate and combine thoroughly.
- White chocolate mousse
Cool to about 30°C and gently fold into the 600 g of whipped cream.
- White chocolate mousse
Deposit the mousse into a 17 cm ring lined with ring foil, about 360 g per piece, and press down with the previously frozen sponge disc with jelly. Chill the whole.
- Blanc Cream
Whip all ingredients on high speed with a whisk for about 2 minutes.
- Blanc Cream
After whipping, deaerate the cream on slow speed for about 2 minutes.
- Blanc Cream
Coat the cakes with part of the finished cream and decorate with the remaining cream using a piping bag and piping nozzles.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.