Rum Cake
Rum Cake — a Zeelandia recipe in 5 components. Uses Neutral Gel Glaze 13 kg (Zeelandia).
- mixing speed (sponge)
- low
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
- soaking time (raisins in rum)
- 12 h
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Intensive Chocolate Cake Mix | 750 g |
| Eggs | 150 g |
| Oil | 100 g |
| Water | 150 g |
Raisins in rum
| Ingredient | Quantity |
|---|---|
| Raisins | 250 g |
| Rum | 250 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Tea (brewed black tea) | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1000 g |
| Water | 200 g |
| Zeesan Cappucino | 200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 175 g |
Method
- Chocolate sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame measuring about 30 x 40 cm. Bake at 180°C for about 30 minutes. Cool and divide into 2 layers of equal thickness (about 1.5 cm).
- Raisins in rum
Soak the raisins in the rum (soaking for about 12 hours is suggested). Drain the raisins, keeping the liquid (rum).
- Soaking syrup
Combine the cooled brewed black tea with the rum drained from the raisins. Soak the sponge layer placed in the frame with half of the soaking syrup.
- Cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread half of the cream (about 700 g) evenly over the layer and press gently with the second layer. Soak the cake with the remaining soaking syrup and spread the rest of the cream (about 700 g), level it. Arrange the raisins on the surface of the cake. Chill.
- Decoration
Apply Paletta Neutral Gel to the cake using a compressor. 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.