Strawberry Crunchy
Strawberry Crunchy — a Zeelandia recipe in 6 components, makes 12 squares of about 13 × 13 cm, each cut into two triangles (24 triangles). Uses Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- mixing time (home-style cake)
- 5 min
- baking temperature (home-style cake)
- 180 °C
- baking time (home-style cake)
- 30 min
- ganache temperature before mixing (cream)
- 38 °C
Ingredients
Home-style cake
| Ingredient | Quantity |
|---|---|
| Home-style Cake E Limited | 1000 g |
| Oil | 500 g |
| Eggs | 500 g |
Crumble layer
| Ingredient | Quantity |
|---|---|
| Olive oil | 115 ml |
| Pailleté Feuilletine crunchy flakes | 270 g |
| Nut paste | 115 g |
Cherry filling
| Ingredient | Quantity |
|---|---|
| Gelatine | 10 g |
| Water | 50 g |
| Fruitful Cherry | 1000 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 540 g |
| Zeesan Strawberry | 200 g |
| Cream (30% fat) | 400 g |
| Cream (30% fat) | 700 g |
| Strawberries | 500 g |
Suede finish
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 250 g |
| Oil | 50 g |
| Food colouring (red) | 3 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 240 g |
Method
- Home-style cake
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 40 × 60 cm. Bake at 180°C for about 30 minutes. Cool and cut into two layers of equal thickness. Place one layer in a frame of the same size.
- Crumble layer
Melt the chocolate, nut paste and olive oil. Add the crunchy flakes and mix thoroughly. Spread the crumble evenly over the cake layer in the frame. Chill.
- Cherry filling
Soak the gelatine in the water, then melt it and combine thoroughly with the cherry Frutafill. Spread the mixture evenly over the crumble layer and press lightly with the second cake layer.
- Cream
Whip the chilled cream (about 700 g). Bring the cream (about 400 g) to the boil and pour it over the chocolate. Cool the ganache to about 38°C and mix with the Zeesan Strawberry. Fold the mixture gently into the whipped cream. Dice the strawberries. Mix part of the cream (about 2000 g) with the strawberries and spread evenly over the cake. Chill. Cut the cake into 12 squares of about 13 × 13 cm, then cut each square into two triangles. Pipe the remaining cream (about 340 g) with a round nozzle in the form of triangles (24 triangles). Freeze.
- Suede finish
Melt the Arabesque chocolate with the oil, add the red food colouring and mix thoroughly with a blender. Apply the finished suede to the cake with a spray compressor (ready-made suede in a spray can may be used). The amount of colouring is at your discretion.
- Decoration
Fill the triangles on the surface of the cakes with Paletta Cold Choco. 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.