Quintessence of Winter (recipe copy)
Quintessence of Winter (recipe copy) — a Zeelandia recipe in 5 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing speed (sponge)
- medium speed
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- glazing temperature (glaze)
- 35 °C
- mixing speed (decoration)
- low speed
- mixing time (decoration)
- 3 min
- baking temperature (decoration)
- 190 °C
- baking time (decoration)
- 10 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Oil | 200 g |
| Eggs | 200 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Orange juice | 300 g |
| Dried plums | 250 g |
| Rosemary | 2 g |
| Grated orange zest | 10 g |
| Gelatine | 10 g |
| Lemon juice | 40 ml |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1050 g |
| Gelatine | 20 g |
| Water | 90 g |
| Ground cloves | 1 g |
| Ground cinnamon | 1 g |
| Gingerbread spice | 1 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 113 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
| Water | 37 g |
| Gelatine | 15 g |
| Cream (30% fat) | 87 g |
| Glucose syrup | 205 g |
| Sugar | 35 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 250 g |
| Butter | 112 g |
| Eggs | 10 g |
Method
- Sponge
Mix all ingredients on medium speed for about 4 minutes using a flat beater. Deposit the batter into a frame measuring 60 x 20 cm. Bake at 180°C for about 20 minutes. Cool. Cut out 4 discs 15 cm in diameter.
- Fruit jelly
Soak the gelatine in 40 g of the orange juice. Bring the orange juice (300 g), plums, rosemary and grated zest to the boil, add the soaked gelatine. Blend everything to a smooth pulp. Spread 150 g of this mass into each of 4 rings 15 cm in diameter, then press the previously cut sponge discs on top. Freeze.
Chocolate shavings: temper the chocolate, pour it onto a marble slab and spread thinly. When the chocolate starts to crystallise, scrape it with a spatula to make flakes or shavings. Chill.
- Chocolate mousse
Soak the gelatine in water. Bring 300 g of the cream to the boil together with the spices, add the soaked gelatine, mix, and pour over the chocolate. Blend everything. Whip 750 g of cream. Fold the prepared ganache into the whipped cream in two portions. Using about 400 g of mousse per piece, fill 4 frames to about 3/4 of their height and sprinkle the previously prepared chocolate shavings, 15 g per piece, in the centre. Then sink in the previously prepared frozen discs, pressing them gently down to the height of the frames. Freeze.
- Glaze
Bring the cream, glucose syrup and sugar to the boil. Use the hot liquid to dissolve the gelatine and pour it over the chocolate, add the colouring and Paletta Cold. Blend. Remove the cakes from the frames and turn them over. Pour the glaze over the frozen cakes at a temperature of about 35°C.
- Decoration
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll out the shortcrust dough to a thickness of about 0.4 cm and cut out 4 discs 16 cm in diameter. Cut decorative stars of various sizes in them. Bake at 190°C for about 10 minutes. Cool. Place the decorative shortcrust discs on top of the cake.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.