Raspberry Cake
Raspberry Cake — a Zeelandia recipe in 6 components. Uses Zeelandia Sponge Mix Classic 15 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing speed (spelt sponge)
- low
- mixing time (spelt sponge)
- 5 min
- baking temperature (spelt sponge)
- 180 °C
- baking time (spelt sponge)
- 50 min
- mixing speed (sponge)
- high
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- application temperature (velvet spray)
- 40 °C
Ingredients
Spelt sponge
| Ingredient | Quantity |
|---|---|
| Spelt Cake Mix with Nuts | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 750 g |
| Eggs | 375 g |
| Water | 150 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Pasta Neutral 12.5 kg | 1120 g |
| Raspberries | 1000 g |
| Water | 125 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Raspberry | 950 g |
| Water | 1180 g |
| Cream (30% fat) | 4750 g |
Velvet spray
| Ingredient | Quantity |
|---|---|
| Oil | 320 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 960 g |
| Raspberry pulp | 640 g |
Method
- Spelt sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Deposit the batter into four rings about 15 cm in diameter. Bake at 180°C for about 50 minutes. Cool, then cut each into four discs of equal thickness.
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk). Spread the batter into four rings about 15 cm in diameter. Bake at 180°C for about 40 minutes. Cool, then cut each into four discs of equal thickness.
- Raspberry jelly
Blend the raspberries, combine with Paletta Pasta and the water, and bring to the boil (stirring constantly). Pour into sixteen discs about 15 cm in diameter (about 140 g each) and leave to set completely. Freeze. Place the jelly on the spelt disc set in the ring.
- Cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread 1/2 of the cream evenly on the jelly and press a sponge disc (about 215 g each) on top. Deposit the remaining cream and pipe a spiral shape on the surface of the cakes (using a piping bag). Freeze.
- Velvet spray
Food colouring soluble in fats may be added. Melt Satina with the oil in a water bath or microwave (add the food colouring). Cool the finished velvet to about 40°C and apply to the frozen cakes with a compressor (ready-made velvet spray can be used).
- Decoration
Decorate as desired. Combine the raspberry pulp thoroughly with Paletta Cold and apply to the cakes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.