Spelt Squares with Cranberries, Meringue and White Chocolate - Autumn
Base, Meringue, Glaze and Mousse — a Zeelandia recipe in 4 components, makes 1 tray approx. 40 × 60 cm. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (base)
- low
- mixing time (base)
- 5 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 50 min
- water temperature (meringue)
- 60 °C
- mixing speed (meringue)
- high
- mixing time (meringue)
- 8 min
- baking temperature (meringue)
- 120 °C
- baking time (meringue)
- 90 min
- cooling temperature (mousse)
- 30 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Spelt Cake Mix with Nut | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
| Dried cranberries | 300 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 150 g |
| Sugar | 150 g |
| Water (approx. 60°C) | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 500 g |
| Oil | 100 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 1200 g |
| Cream (30% fat) | 1200 g |
| Gelatine | 15 g |
| Water | 80 g |
Method
- Base
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter evenly in a frame of about 40 × 60 cm.
- Base
Sprinkle the cranberries over the surface of the batter. Bake at 180°C for about 50 minutes.
- Meringue
Mix all ingredients on high speed for about 8 minutes using a whisk. Pipe small meringues using a piping bag and a star nozzle. Bake at 120°C for about 90 minutes.
- Glaze
Melt the Arabesque chocolate with the oil in a water bath or in a microwave. Cover the surface of the meringues with the glaze and chill.
Assembly: arrange the meringues on the surface of the base, placed in the frame.
- Mousse
Whip the chilled cream (about 800 g). Soak the gelatine in the water. Bring the cream (about 400 g) to the boil, add the soaked gelatine and pour over the Arabesque chocolate. Cool to about 30°C, add the whipped cream in portions and fold gently until combined. Spread the mousse evenly over the cake. Chill.
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.