Sweet Crystal Cake
Shortcrust base, Fruit cake layer, Sponge, Syrup, Crunch layer, Jelly, Yogurt mousse and Buttercream — a Zeelandia recipe in 8 components. Uses Zeelandia Viennese Torte Mix 20 kg, Zeelandia Sponge Mix Classic 15 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10-12 min
- mixing time (fruit cake layer)
- 5 min
- baking temperature (fruit cake layer)
- 170 °C
- baking time (fruit cake layer)
- 50 min
- whipping time (sponge)
- 6-8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30-40 min
- yogurt heating temperature (yogurt mousse)
- 45 °C
- cooling temperature (yogurt mousse)
- 30 °C
- cooling temperature (ganache)
- 20-25 °C
- whipping time (buttercream, after adding ganache)
- 2 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne Shortcrust Mix | 130 g |
| Margarine (80% fat) | 60 g |
| Eggs | 10 g |
| Wheat flour type 550 | 10 g |
Fruit cake layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 200 g |
| Eggs | 120 g |
| Oil | 80 g |
| Wheat flour type 550 | 20 g |
| Lime juice | 15 g |
| Raspberries | 150 g |
| Rhubarb | 150 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 250 g |
| Eggs | 150 g |
| Water | 25 g |
Syrup
| Ingredient | Quantity |
|---|---|
| Sugar | 100 g |
| Water | 100 g |
| Lemon juice | 10 g |
Crunch layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 100 g |
| Pailleté Feuilletine wafer crisps | 100 g |
| Oil | 20 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste/Glaze 12.5 kg | 150 g |
| Strawberry pulp | 90 g |
| Raspberry pulp | 15 g |
| Lime juice | 10 g |
| Mint | 1 g |
Yogurt mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 400 g |
| Natural fat-free yogurt | 400 g |
| Cocoa butter | 50 g |
| Gelatine leaves (1 pc = about ) | 6 pcs |
| Cream (30% fat) | 400 g |
Buttercream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 200 g |
| Zeelandia Fondant Ready (14 kg) | 100 g |
| Cream (30% fat) | 100 g |
| Butter | 200 g |
Method
Assembly order: 1. Shortcrust disc 2. Crunch layer 3. Yogurt mousse 4. Sponge disc + syrup 5. Jelly 6. Yogurt mousse 7. Fruit disc + syrup 8. Yogurt mousse 9. Sponge disc + syrup 10. Jelly 11. Yogurt mousse 12. Fruit disc + syrup 13. Buttercream 14. Decoration.
- Shortcrust base
Mix all ingredients on low speed until combined (using a flat beater). Roll out the dough and line a ring about 17 cm in diameter with it. Bake at 190°C for about 10–12 minutes. Cool.
- Fruit cake layer
Mix all ingredients (except the raspberries and rhubarb) on medium speed for about 5 minutes (using a flat beater). Spread the batter into two rings about 17 cm in diameter (about 200 g each). Scatter the raspberries and rhubarb over the surface of the cakes. Bake at 170°C for about 50 minutes. Cool.
- Sponge
Whisk all ingredients on high speed for about 6–8 minutes (using a whisk). Spread the batter evenly into a ring about 17 cm in diameter. Bake at 180°C for about 30–40 minutes. Cut two discs about 2 cm thick from the ring.
- Syrup
Boil the water with the sugar and, once cooled, add the lemon juice.
- Crunch layer
Melt the Arabesque chocolate with the oil in a water bath or microwave. Add the Pailleté Feuilletine crisps and mix thoroughly. Spread the mass evenly on the shortcrust disc placed in the ring.
- Jelly
Bring all ingredients to the boil and cool. Spread the jelly on the sponge discs while assembling the cake.
- Yogurt mousse
Whip the chilled cream and soak the gelatine in water. Melt the Arabesque chocolate with the cocoa butter. Heat the yogurt to about 45°C and dissolve the squeezed-out gelatine in it in the microwave. Combine the yogurt with the gelatine and the chocolate. Mix until smooth. Cool to about 30°C. Fold in the whipped cream in portions and mix gently.
Assembly: Spread part of the mousse (about 310 g) evenly on the crunch layer and gently press a sponge disc onto it. Soak with syrup. Spread evenly part of the jelly (about 130 g), then spread the yogurt mousse again (about 310 g). Gently press a fruit disc on top and spread the next portion of mousse (about 310 g). Cover with a sponge disc soaked in syrup. Spread the remaining jelly. Spread evenly the rest of the yogurt mousse, press on a fruit disc and soak with syrup. Place the fruit discs on the yogurt mousse with the fruit facing down.
- Buttercream
Bring the cream to the boil and pour it over the Arabesque chocolate, mix. Cool to about 20–25°C. Whip the butter with the Fondant Ready (using a whisk). At the end of whipping add the ganache (chocolate with cream) and continue whipping for about 2 minutes. Cover the surface of the cake with the cream.
Decoration: 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.