Spiced Layer Cake
Spiced Layer Cake — a Zeelandia recipe in 3 components, makes 1 tray approx. 40 × 60 cm. Uses Zeelandia Spice Cake Mix 25 kg, Zeelandia Fondant Ready (14 kg) and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.
- mixing time (gingerbread cake)
- 4 min
- baking temperature (gingerbread cake)
- 180 °C
- baking time (gingerbread cake)
- 50 min
- mixing time (cream, first stage)
- 5 min
- mixing time (cream, second stage)
- 3 min
Ingredients
Gingerbread cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 3000 g |
| Oil | 750 g |
| Water | 1350 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 400 g |
| Butter | 1000 g |
| Spirit | 120 ml |
| Walnuts | 500 g |
| Water | 55 g |
| Paleniak (caramelised sugar) | 21 g |
| Nut flavouring | 21 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cocoa | 30 g |
| Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg | 30 g |
Method
Assembly order: 1. Gingerbread cake 2. Cream (with nuts) 3. Gingerbread cake 4. Cream (without nuts) 5. Marzipan 6. Cream (without nuts) 7. Gingerbread cake 8. Cream (with nuts) 9. Decoration.
- Gingerbread cake
Mix all ingredients on low speed for about 4 minutes using a flat beater.
- Gingerbread cake
Deposit the batter into a frame of about 40 × 60 cm.
- Gingerbread cake
Bake at 180°C for about 50 minutes. Allow to cool. Cut into three layers of equal thickness.
Marzipan: roll out to about 40 × 60 cm.
- Cream
Melt the Scaldis White in a water bath or microwave. Disperse the Fondant Ready in the water.
- Cream
Mix the butter with the fondant, the paleniak and the Scaldis for about 5 minutes on medium speed using a flat beater.
- Cream
Add the spirit and the flavouring. Mix for a further 3 minutes or so until the consistency is uniform.
- Cream
Add the chopped walnuts to 2/3 of the cream (about 2000 g) and mix.
Assembly: spread half of the cream with nuts (about 1000 g) on a layer of gingerbread cake. Press gently with the second layer of gingerbread cake.
Assembly: spread half of the cream without nuts (about 500 g), the marzipan and the rest of the cream without nuts (about 500 g). Press with the last layer of gingerbread cake.
Assembly: spread the rest of the cream with nuts (about 1000 g). Chill.
- Decoration
Mix the Mont Blanc dextrose sugar with the cocoa and decorate the cake. Decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.