Summer Toffee
Sponge, Ganache, Mousse and Jelly — a Zeelandia recipe in 4 components. Uses Jelly Neutral 5 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 35-40 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Toffee Cake Mix | 1000 g |
| Eggs | 420 g |
| Oil | 410 g |
| Water | 75 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 335 g |
| Glucose syrup | 40 g |
| Gelatine | 5 g |
| Water | 15 g |
| Agar | 3 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1000 g |
| Zeesan Peach-Passion Fruit | 200 g |
| Water | 250 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 200 g |
| Water | 1000 g |
Method
- Sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Deposit the batter into a 30/40 cm frame. Bake at 180°C for about 35-40 minutes. After cooling, cut off the top crust and cut into two layers.
- Ganache
Soak the gelatine in cold water. Bring the cream with the glucose syrup and agar to the boil, then add the soaked gelatine to the boiled liquid. Pour the whole liquid over the Arabesque 58 chocolate. Pour the hot ganache onto the previously chilled sponge layer.
- Mousse
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread about 800 g of the finished mousse onto the ganache and cover with the second sponge layer. Then spread the remaining mousse and level the top of the cake with it.
- Jelly
Dissolve the jelly in the boiled water. Pour the cooled but still liquid jelly over the top of the cake. Optionally, dried flower petals or small fruits, e.g. blueberries, can be set in the jelly.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.