Spice Cake with Plums
Spice cake, Plum layer, Cream and Ganache — a Zeelandia recipe in 4 components. Uses Zeelandia Spice Cake Mix 25 kg, Delice Patissière Custard Cream – 10 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (spice cake)
- 4 min
- baking temperature
- 180 °C
- baking time
- 50 min
- mixing time (cream)
- 5 min
Ingredients
Spice cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 2000 g |
| Oil | 500 g |
| Water | 900 g |
Plum layer
| Ingredient | Quantity |
|---|---|
| Plums | 900 g |
| Sugar | 200 g |
| Ground cinnamon | 10 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kgDelice Patisserie Custard 10 kg | 600 g |
| Cream Alternative Rosette 12 × 1 L | 500 g |
| Water | 1000 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 300 g |
Method
- Spice cake
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into two frames of about 40 x 60 cm.
- Plum layer
Mix the plums with the sugar and cinnamon. Place on the spice cake in one of the frames. Bake at 180°C for about 50 minutes. Cool.
- Cream
Mix all ingredients on high speed for about 5 minutes using a whisk. Spread the cream evenly over the sheet with the plums (keep a small amount aside) and cover with the second sheet. Cover the whole cake with the remaining cream. Cool.
- Ganache
Bring the cream to the boil and pour it over the chocolate. Combine all ingredients thoroughly using a blender (take care not to aerate the ganache). Cool. Cover the chilled cake with the ganache.
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.