Swirled Cake
Ingredients
Part Acabamento
Part Mousse
Part Recheio de Morango
Part Montagem
Process
01. Place the Zeelandia Strawberry Filling and the Whipped Cream in a bowl and mix.
02. Set aside.
MOUSSE
01. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
03. Add the Whipped Cream to the Chocolatier ChocoBlanc in 3 stages, mixing well. Set aside.
04. Dissolve the hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
01. Divide the Ready Dark Sponge Cake into discs approximately 15 cm in diameter x 1 cm thick.
02. Place one disc of Ready Dark Sponge Cake at the bottom of the ring (18 cm diameter x 4 cm height) previously greased with oil and sugar.
03. Moisten the disc of Ready Dark Sponge Cake with syrup to moisten cakes as desired.
04. Spread approximately 100 g of the reserved strawberry filling over the surface of the sponge cake to form a half-sphere shape (Figure 1).
05. Place another disc of Ready Dark Sponge Cake over the strawberry filling, molding it to achieve the half-sphere shape.
06. Moisten the disc of Ready Dark Sponge Cake with syrup to moisten cakes as desired.
07. Using a pastry bag with a plain tip, fill the height of the ring with the reserved mousse (Figure 3).
08. Using a spatula, level and smooth the surface of the cake (Figure 4).
09. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoBlanc and Chocolatier ChocoNut separately in a water bath or microwave until the desired consistency is achieved.
02. Unmold the cakes and completely cover them with Chocolatier ChocoBlanc.
03. Cover the surface of the cake with Chocolatier ChocoBlanc and Chocolatier ChocoNut. Using a spatula, blend the chocolates together.
04. Apply chocolate shavings to the bottom of the cake.
How to make it
Part 1
01. 04 02. 02 03. 01 04. 03
Tips
- For better homogenization of the gelatin with the mousse, first mix a small portion of the mousse with the dissolved gelatin, then add it to the remaining mousse.
- The Chocolatier ChocoBlanc should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- The same recipe can be used for assembling individual portions.
- The cake can be decorated with chocolate arabesques.
Yield
4 Units of 660 g
Equipment
Stand Mixer , Stove , Refrigerator , Pastry Bag , Freezer , Spatula , Spoon , Scale , Knife , Rings , Bowl , Plain Tip , Cooling Rack
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 324 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 10 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 126 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Swirled Cake
Ingredients
Part Montagem
How to make it
STRAWBERRY FILLING
01. Place the Zeelandia Strawberry Filling and the Whipped Cream in a bowl and mix.
02. Set aside.
MOUSSE
01. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
03. Add the Whipped Cream to the Chocolatier ChocoBlanc in 3 stages, mixing well. Set aside.
04. Dissolve the hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
01. Divide the Ready Dark Sponge Cake into discs approximately 15 cm in diameter x 1 cm thick.
02. Place one disc of Ready Dark Sponge Cake at the bottom of the ring (18 cm diameter x 4 cm height) previously greased with oil and sugar.
03. Moisten the disc of Ready Dark Sponge Cake with syrup to moisten cakes as desired.
04. Spread approximately 100 g of the reserved strawberry filling over the surface of the sponge cake to form a half-sphere shape (Figure 1).
05. Place another disc of Ready Dark Sponge Cake over the strawberry filling, molding it to achieve the half-sphere shape.
06. Moisten the disc of Ready Dark Sponge Cake with syrup to moisten cakes as desired.
07. Using a pastry bag with a plain tip, fill the height of the ring with the reserved mousse (Figure 3).
08. Using a spatula, level and smooth the surface of the cake (Figure 4).
09. Refrigerate until firm.
FINISHING
01. Heat the Chocolatier ChocoBlanc and Chocolatier ChocoNut separately in a water bath or microwave until the desired consistency is achieved.
02. Unmold the cakes and completely cover them with Chocolatier ChocoBlanc.
03. Cover the surface of the cake with Chocolatier ChocoBlanc and Chocolatier ChocoNut. Using a spatula, blend the chocolates together.
04. Apply chocolate shavings to the bottom of the cake.
How to make it
Part 1
01. 04 02. 02 03. 01 04. 03
Tips
- For better homogenization of the gelatin with the mousse, first mix a small portion of the mousse with the dissolved gelatin, then add it to the remaining mousse.
- The Chocolatier ChocoBlanc should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- The same recipe can be used for assembling individual portions.
- The cake can be decorated with chocolate arabesques.
Yield
4 Units of 660 g
Equipment
Stand Mixer , Stove , Refrigerator , Pastry Bag , Freezer , Spatula , Spoon , Scale , Knife , Rings , Bowl , Plain Tip , Cooling Rack
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 324 | % VD (*) |
| Carboidratos (g) | 40 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 17 | % VD (*) |
| Gorduras saturadas (g) | 10 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 126 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.