Yoghurt Layer Cake with White Chocolate and Peanuts
Yoghurt Layer Cake with White Chocolate and Peanuts — a Zeelandia recipe in 4 components, makes 34 portions of 3 × 9 cm. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (shortcrust base)
- low
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10 min
- mixing speed (sponge)
- low
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne | 800 g |
| Margarine (80% fat) | 360 g |
| Eggs | 40 g |
Sponge
| Ingredient | Quantity |
|---|---|
| Jogurtowe MAX E limited | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Butter-chocolate cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 500 g |
| Cream (30% fat) | 250 g |
| Butter | 330 g |
| Icing sugar | 50 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 300 g |
| Oil | 60 g |
| Peanuts | 100 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes using a flat beater. Roll out the shortcrust dough to a thickness of about 0.4 cm as a sheet measuring 60/40 cm. Bake at 190°C for about 10 minutes. Cool the sheet and cut it lengthwise into two halves.
- Sponge
Mix all ingredients on low speed for about 3 minutes using a flat beater. Deposit the batter into a frame measuring 60/20 cm. Bake at 180°C for about 30 minutes. Cool the sheet.
- Butter-chocolate cream
Bring the cream to the boil, pour it over the chocolate and mix until combined. Blend everything. Put the ganache in a cold room and leave it to set. Combine the butter with the icing sugar and aerate it using a flat beater. Add the cooled white chocolate ganache to the butter in stages and aerate again. Divide the cream into three parts.
Assembly: spread the first part of the cream on one of the shortcrust halves and press the yoghurt sponge onto it. Spread the second part of the butter-chocolate cream and cover with the second shortcrust half. Chill and cut the cake into 34 portions measuring 3 cm by 9 cm. Decorate with the remaining butter-chocolate cream as desired. Chill everything.
- Decoration
Melt the white chocolate Arabesque Blanc 29 together with the oil. Add the peanuts. Coat the surface of the chilled portions by dipping it in this chocolate-peanut glaze.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.