Spiked Poppy Seed
Spiked Poppy Seed — a Zeelandia recipe in 6 components. Uses Presta Filling 12 kg (Zeelandia), Advocaat, Zeelandia Arabesque White Couverture 29% 5 kg and Poppy Seed Paste, 12 kg.
- mixing time (shortcrust)
- 3 min
- baking temperature (shortcrust)
- 190 °C
- baking time (shortcrust)
- 10 min
- mixing time (vanilla sponge)
- 4 min
- baking temperature (vanilla sponge)
- 180 °C
- baking time (vanilla sponge)
- 15 min
- glazing temperature
- 35 °C
Ingredients
Shortcrust bases
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 250 g |
| Butter | 112 g |
| Eggs | 10 g |
Vanilla sponge
| Ingredient | Quantity |
|---|---|
| Sandia E limited | 300 g |
| Eggs | 135 g |
| Oil | 135 g |
Cream
| Ingredient | Quantity |
|---|---|
| Presta Filling 12 kg (Zeelandia), AdvocaatPresta Advocate 12kg | 300 g |
| ZeelaFix | 15 g |
| Sugar | 15 g |
| Cream (30% fat) | 300 g |
Poppy seed mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 450 g |
| Poppy Seed Paste, 12 kgPoppy seed filling 12kg | 150 g |
| Cream (30% fat) | 300 g |
| Gelatine | 23 g |
| Water | 90 g |
| Cream (30% fat), whipped | 750 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 113 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
| Water | 37 g |
| Gelatine | 15 g |
| Cream (30% fat) | 87 g |
| Glucose syrup | 205 g |
| Sugar | 35 g |
| Yellow food colouring | 1 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 100 g |
Method
- Shortcrust bases
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 3 mm and cut out 4 round bases 16 cm in diameter. Bake at 190°C for about 10 minutes. Set aside for later.
- Vanilla sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into 4 rings 15 cm in diameter, about 140 g per piece. Bake at 180°C for about 15 minutes and let cool.
- Vanilla sponge
Cut the vanilla sponge discs out of the rings. Line the same rings with acetate (ring foil) and place the vanilla sponge discs back in them.
- Cream
Combine ZeelaFix with the sugar, add to the cream and whip to three-quarters, then combine with Presta Advocate. Pipe the cream onto the vanilla sponge discs prepared earlier in the rings, about 150 g per piece, and freeze.
- Poppy seed mousse
Soak the gelatine in the water. Bring 300 g of cream to the boil with the poppy seed filling, add the soaked gelatine, then add it to the melted chocolate. Fold the ganache prepared this way in two stages into 750 g of whipped cream.
- Poppy seed mousse
Pour the poppy seed mousse into 4 rings 17 cm in diameter, about 400 g per piece. Then sink the previously prepared vanilla sponge discs with cream into the mousse, pressing gently down to the height of the ring, and freeze the whole again.
- Glaze
Soak the gelatine in the water. Bring the cream, glucose syrup and sugar to the boil. Pour the hot liquid over the gelatine, mix thoroughly, and pour it again over the chocolate, add the colouring and Paletta Cold. Blend. Remove the cakes from the rings and turn them over. Glaze the frozen cakes at about 35°C, then place them on the shortcrust discs.
- Decoration
Temper the chocolate, make chocolate decorations, then decorate the cakes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.