Tea Cake
Sponge discs, Mousse, Cream and Glaze — a Zeelandia recipe in 4 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
- cooling temperature (mousse)
- 40 °C
- cooling temperature (glaze)
- 40 °C
Ingredients
Sponge discs
| Ingredient | Quantity |
|---|---|
| Eggs | 190 g |
| Oil | 200 g |
| Water | 35 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 205 g |
| Orange juice | 125 ml |
| Balsamic vinegar | 8 ml |
| Gelatine | 3 g |
| Water | 15 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kgZeesan Neutral Cream Stabilizer 4 kg | 150 g |
| Cream (30% fat) | 750 g |
| Water | 190 g |
| Vanilla pod | 1 szt |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 210 g |
| Cream (30% fat) | 180 g |
| Butter | 30 g |
| Water | 30 g |
| Gelatine | 6 g |
Method
- Sponge discs
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter into three rings about 15 cm in diameter. Bake at 180°C for about 30 minutes. Cool and cut each sponge into two discs of equal thickness.
- Mousse
Soak the gelatine in the water. Whip the chilled cream. Bring the orange juice to the boil with the balsamic vinegar. Add the soaked gelatine and pour over the Arabesque chocolate. Blend all ingredients thoroughly with a blender. Cool to about 40°C and gently fold in the whipped cream.
- Mousse
Spread the mousse (about 200 g per cake) onto the three discs placed in rings of the same size and press gently with the second discs. Freeze. Place the frozen cakes in the centre of rings about 17 cm in diameter.
- Cream
Whip the chilled cream. Dissolve the Zeesan with the vanilla seeds thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Dose the cream (about 290 g per cake) onto the cakes, filling the space between the ring and the cake. Freeze.
- Glaze
Soak the gelatine in the water. Bring the cream to the boil with the butter. Add the soaked gelatine and pour over the Arabesque chocolate. Combine thoroughly with Paletta Cold White using a blender. Cool to about 40°C. Pour the glaze over the surface of the cakes.
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.