Walnut Cake
Krówka cake, Hazelnut cream, Walnut cream and Chocolate glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (Krówka cake)
- 3 min
- baking temperature (Krówka cake)
- 180 °C
- baking time (Krówka cake)
- 15 min
- ganache cooling temperature (hazelnut cream)
- 38 °C
- sugar cooking temperature (walnut cream)
- 115 °C
- ganache cooling temperature (walnut cream)
- 38 °C
Ingredients
Krówka cake
| Ingredient | Quantity |
|---|---|
| Ciasto Krówka | 140 g |
| Eggs | 60 g |
| Oil | 60 g |
| Water | 10 g |
Hazelnut cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 300 g |
| Milk (2% fat) | 100 g |
| Gelatine | 12 g |
| Water | 60 g |
| Hazelnuts | 70 g |
| Cream (30% fat) | 510 g |
Walnut cream
| Ingredient | Quantity |
|---|---|
| Sugar | 70 g |
| Water | 50 g |
| Walnuts | 100 g |
| Butter | 20 g |
| Cream (30% fat), whipped | 300 g |
| Gelatine | 6 g |
| Water | 25 g |
| Cream (30% fat), to boil | 180 g |
Chocolate glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 100 g |
| Glucose syrup | 5 g |
Method
- Krówka cake
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into three rings about 14 cm in diameter (about 90 g each). Bake at 180°C for about 15 minutes. Freeze.
- Hazelnut cream
Whip the chilled cream. Soak the gelatine in the water. Bring the milk to the boil, add the gelatine and the ground hazelnuts and mix thoroughly. Pour over the Arabesque chocolate and combine everything.
- Hazelnut cream
Cool the ganache to about 38°C and gently fold it into the whipped cream. Dose the cream into three Silikomart silicone moulds about 18 cm in diameter (about 350 g each).
- Walnut cream
Chop the walnuts. Cook the sugar with the water to 115°C, add the walnuts and caramelise them gently. Combine with the butter and let cool.
- Walnut cream
Whip the chilled cream (about 300 g). Soak the gelatine in the water. Bring the cream (about 180 g) to the boil, add the soaked gelatine and pour over the Arabesque chocolate.
- Walnut cream
Cool the ganache to about 38°C and gently fold it into the whipped cream and the caramelised walnuts. Spread the cream evenly into three rings about 14 cm in diameter (about 230 g each). Freeze.
Assembly: press the walnut cream into the hazelnut cream in the Silikomart moulds. Press down with a disc of Krówka cake. Freeze the whole.
- Chocolate glaze
Bring the cream to the boil with the glucose syrup and pour over the Arabesque chocolate. Mix thoroughly. Pour the chilled glaze evenly over the frozen cakes (about 105 g each).
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.