Walnut Caramel Square
Oat base, Caramel layer, Chocolate sponge, Chocolate crumble, Custard-nut cream and Chocolate-caramel glaze — a Zeelandia recipe in 6 components. Uses Zeelandia Qki Oat Cookie Mix 20 kg, Napoli Vanilla Custard 10 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- baking temperature (oat base)
- 180 °C
- baking time (oat base)
- 15 min
- mixing time (chocolate sponge)
- 10 min
- baking temperature (chocolate sponge with crumble)
- 180 °C
- baking time (chocolate sponge with crumble)
- 20 min
- mixing time (custard cream)
- 4 min
- glaze application temperature
- 32 °C
Ingredients
Oat base
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 500 g |
| Butter | 150 g |
Caramel layer
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 350 g |
| Salt | 2 g |
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 450 g |
| Eggs | 300 g |
| Oil | 50 g |
| Water | 30 g |
Chocolate crumble
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate | 400 g |
| Butter | 60 g |
| Water | 28 g |
Custard-nut cream
| Ingredient | Quantity |
|---|---|
| Napoli Vanilla Custard 10 kg | 200 g |
| Butter | 200 g |
| Milk (3.2% fat) | 500 g |
| Almonds, flaked | 100 g |
| Hazelnuts | 100 g |
| Sugar | 100 g |
| Water | 50 g |
Chocolate-caramel glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5 kg | 210 g |
| Kajmak milk confectionery mass | 120 g |
| Cream (30% fat) | 180 g |
| Butter | 30 g |
| Water | 30 g |
| Gelatine | 6 g |
Method
- Oat base
Mix all ingredients on low speed until a crumble forms. Tip the crumble into a 60/20 cm frame and bake at 180°C for about 15 min.
- Caramel layer
Combine the kajmak with the salt and soften in a microwave. Spread it over the previously baked oat base.
- Chocolate sponge
Mix all ingredients on high speed for about 10 min (using a whisk). Deposit the batter into a 60/40 cm frame.
- Chocolate crumble
Combine all ingredients until a crumble forms. Sprinkle the crumble on top of the chocolate sponge and bake at 180°C for about 20 min. Cool the baked chocolate sponge with crumble and cut it into two halves of 60/20 cm.
- Custard-nut cream
Combine the milk and Napoli Krem on high speed for about 4 min (using a whisk). Add the soft butter and mix again until a cream forms. Roast the almonds and hazelnuts; combine the water and sugar and caramelise to a golden colour. Add the roasted nuts and almonds to the caramel, stir gently, then cool and blend to a paste. Combine this nut-almond paste with the custard cream prepared earlier.
Assembly: spread 450 g of the custard-nut cream on the oat base with the kajmak layer. Cover with the first chocolate sponge with crumble, then spread a second 450 g of the custard-nut cream. Cover with the second chocolate sponge with crumble. Level the top of the cake with the remaining custard-nut cream. Chill the whole cake.
- Chocolate-caramel glaze
Bring the cream to the boil with the butter. Add the soaked gelatine and pour over the Arabesque chocolate. Combine with the kajmak using a blender. Cool to about 32°C and cover the chilled cake. 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.