Sunny Afternoon (square cake)
Vanilla Sponge, Oat Cookie Layer, Citrus Jelly, Caramelised Chocolate Mousse and Orange Glaze — a Zeelandia recipe in 5 components, makes 1 frame 60 × 40 cm. Uses Zeelandia Qki Oat Cookie Mix 20 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (vanilla sponge)
- 4 min
- mixing time (oat cookie layer)
- 4 min
- baking temperature (oat cookie layer)
- 180 °C
- baking time (oat cookie layer)
- 30-35 min
- caramelising temperature (chocolate mousse)
- 180 °C
- caramelising time (chocolate mousse)
- 8 min
Ingredients
Vanilla Sponge
| Ingredient | Quantity |
|---|---|
| Babka E limited | 750 g |
| Eggs | 375 g |
| Oil | 375 g |
Oat Cookie Layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kg | 375 g |
| Butter | 110 g |
| Flaked almonds | 75 g |
Citrus Jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 2100 g |
| Frugella Orange | 700 g |
| Gelatine | 100 g |
| Water | 350 g |
Caramelised Chocolate Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 1305 g |
| Cream (30% fat) | 2340 g |
| Gelatine | 45 g |
| Water | 200 g |
| Coarse sea salt | 25 g |
Orange Glaze
| Ingredient | Quantity |
|---|---|
| Frugella Orange | 500 g |
| Gelatine | 35 g |
| Orange juice | 500 g |
Method
- Vanilla Sponge
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into a 60/40 cm frame.
- Oat Cookie Layer
Mix all ingredients at low speed for about 4 minutes (using a flat beater). Spread the mixture evenly over the Babka E limited sponge. Bake at 180 °C for about 30-35 minutes.
- Citrus Jelly
Soak the gelatine in the water. Heat the gelatine to liquefy it and combine it with Fruitful Morela and Frugella Orange. Spread evenly over the baked cake. Chill the whole.
- Caramelised Chocolate Mousse
Place the Arabesque 29% chocolate on a silicone mat and caramelise it in the oven at 180 °C for about 8 minutes. Soak the gelatine in the water. Bring 600 g of the cream to the boil and dissolve the soaked gelatine in it. Pour the hot liquid over the caramelised Arabesque 29% chocolate. Combine everything with a blender and cool. Whip the remaining 1740 g of cream and fold it in in portions. Deposit the finished mousse onto the previously chilled jelly. Chill the whole.
- Orange Glaze
Soak the gelatine in orange juice (100 g). Combine the orange juice (400 g) with Frugella Orange, warm gently and blend. Add the dissolved gelatine and mix the glaze. Pour it over the previously chilled cake. Chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.