Wuzetka
Chocolate sponge, Cream and Ganache — a Zeelandia recipe in 3 components. Uses Napoli Vanilla Custard 10 kg.
- mixing time (sponge)
- 10 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 50 min
- mixing time (cream)
- 4 min
- resting time (cream)
- 15 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Maestro Czekoladowe | 1950 g |
| Eggs | 1300 g |
| Water | 130 g |
Cream
| Ingredient | Quantity |
|---|---|
| Napoli Vanilla Custard 10 kgNapoli Krem 10 kg | 1260 g |
| Water | 3140 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 200 g |
Method
- Chocolate sponge
Mix all ingredients on high speed for about 10 minutes (using a whisk). Deposit the batter into a frame of about 40 x 60 cm. Bake at 180 °C for about 50 minutes. Cool, then cut into two layers of equal thickness.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Leave for 15 minutes to thicken. Spread part of the cream (about 3300 g) on one sponge layer and press the second layer gently on top. Spread the remaining cream (about 1100 g) evenly over the surface of the cake.
- Ganache
Bring the cream to the boil, pour it over the Satina and stir until combined. Cover the surface of the cake with the ganache.
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.