Sweet Charm Cake (CATALOGUE)
Sponge, Caramel and nut mass, Filling, Chocolate cream and Glaze — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg, Plum Jam with Apples 14 kg and Zeelandia Vancream Custard Powder, 25 kg.
- mixing speed (sponge)
- high
- mixing time (sponge)
- 10 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15 min
- mixing speed (chocolate cream)
- high
- whipping time (chocolate cream)
- 4-5 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 480 g |
| Eggs | 320 g |
| Water | 30 g |
Caramel and nut mass
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 200 g |
| Peanuts | 50 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 50 g |
| Water | 100 g |
Filling
| Ingredient | Quantity |
|---|---|
| Plum Jam with Apples 14 kg | 100 g |
Chocolate cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 195 g |
| Water | 485 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 85 g |
| FG Mocha Paste | 7.5 g |
Method
- Sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Deposit the mass into 4 rings about 17 cm in diameter (about 205 g each). Bake at 180°C for about 15 minutes. Cool. Line two rings about 17 cm in diameter with ring-lining foil and place 1 sponge in each.
- Caramel and nut mass
Mix the Zeesan Neutral with the water, combine with the Kajmak, then with the nuts. Spread the whole mass over the previously prepared rings with sponge (about 200 g each).
- Filling
Pipe the plum jam with a piping bag onto the previously spread kajmak mass (about 50 g each).
- Chocolate cream
Mix the cream with cold boiled water on high speed (using a whisk) for about 4-5 minutes until uniform and smooth. Melt the chocolate and combine it with a small amount of the cream. Mix. Combine with the rest of the cream. Spread part of the finished cream (about 200 g each) onto the plum filling, cover with a sponge and spread the remaining cream (about 180 g each). Chill the whole.
- Glaze
Bring the cream to the boil together with the Mocha Paste and combine with Satina Pro. Use the finished glaze to 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.