Viva Magenta Tart
Cookie base, Sponge layer, Ganache, Mousse and Jelly glaze — a Zeelandia recipe in 5 components. Uses Maestro Black Cake Mix 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (cookie base)
- 3 min
- baking temperature (cookie base)
- 180 °C
- baking time (cookie base)
- 12 min
- mixing time (sponge layer)
- 4 min
- baking temperature (sponge layer)
- 180 °C
- baking time (sponge layer)
- 30 min
- cooling temperature (jelly for mousse)
- 25 °C
Ingredients
Cookie base
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate | 600 g |
| Margarine (80% fat) | 90 g |
| Water | 45 g |
| Butter | 180 g |
Sponge layer
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 260 g |
| Oil | 160 g |
| Eggs | 130 g |
| Water | 20 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 150 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Forest Fruit Flavour Jelly | 35 g |
| Cream Alternative Rosette 12 × 1 L | 190 ml |
| Cream (30% fat) | 190 g |
| Water | 140 g |
Jelly glaze
| Ingredient | Quantity |
|---|---|
| Forest Fruit Flavour Jelly | 100 g |
| Water | 300 g |
| Milk (3.2% fat) | 180 g |
| Blackcurrant juice concentrate V12 | 1.5 g |
Method
- Cookie base
Mix Q'ki Chocolate with the margarine on low speed for about 3 minutes (flat beater). Gradually add the water and increase the speed. Mix until a crumble forms.
- Cookie base
Spread everything on a tray and bake at 180°C for about 12 minutes.
- Cookie base
Melt the butter. Cool the crumble, crush it and combine it with the melted butter.
- Cookie base
Press about 220 g per piece into 4 tart rings about 17 cm in diameter, so that the edges are higher than the centre. Freeze.
- Sponge layer
Mix all ingredients on medium speed for about 4 minutes (flat beater).
- Sponge layer
Deposit the batter into 2 rings 15 cm in diameter, about 280 g per piece. Bake at 180°C for about 30 minutes.
- Sponge layer
After cooling, cut the sponge layers into two halves.
- Ganache
Bring the cream to the boil, combine it with the chocolate, then pour it onto the previously prepared cookie bases.
- Ganache
Attach the previously baked Maestro Black sponge layers to the ganache.
- Mousse
Dissolve the jelly in boiling water and cool to about 25°C.
- Mousse
Whip the cream together with the Rosette and combine with the previously cooled jelly.
- Mousse
Pour the mixture onto the cookie base, about 130 g per piece. Chill.
- Jelly glaze
Dissolve the jelly in boiling water, combine with the milk and the colouring.
- Jelly glaze
Cool gently and pour over the previously prepared 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.