Spring recipe: layer cake

27 Apr 2017

Cake and sponge mixes
Chantypak
Non-dairy toppings
Margarines and specialty fats
Fillings
Aristo
Topfil
Real Belgian Chocolate
Recipe
Belcolade

Spring layer cake

Sponge

Ingredients:

  • Tegral Savoie 1000 g
  • Eggs 750 g
  • Water 100 g

Working method:

  1. Mix sponge cake ingredients together for 6 minutes at full speed.
  2. Spread 4 mm thick on a baking paper.
  3. Bake at 230°C for 3-5 minutes.

Filling

Ingredients:

  • Water 100 g
  • Cardamom 25 g
  • Gelatin 10 g
  • Topfil Raspberry 1000 g

Working method:

  1. Bring the water and the cardamom to boil and infuse for 5 minutes.
  2. Get the cardamom out using a sieve and add the gelatin into the warm water.
  3. Add Topfil Raspberry, and spread the filling in between 2 sponge layers.

White chocolate mousse

Ingredients:

  • Milk 400 g
  • Egg Yolks 110 g
  • Gelatin 10 g
  • Belcolade Blanc Selection 235 g
  • Chantypak 750 g

Working method:

  1. Make an English cream with milk and egg yolks. Add the pre-soaked gelatin, and pour on the Belcolade Blanc Selection to create a ganache.
  2. Cool down to 32°C.
  3. Fold in the lightly whipped Chantypak.
  4. Add a thick layer of mousse to the layer cake, as shown on the picture.

Sides

Ingredients:

  • Tegral Patacrout 1000 g
  • Aristo Primeur Croissant 400 g
  • Eggs 100 g

Working method:

  1. For the sides, mix all ingredients together to obtain a dough.
  2. Let rest for 30 minutes. Bake at 180°C for approximately 15 minutes.
  3. Let cool down and cut rectangles.
  4. Add a rectangle on both sides of the layer cake.

Decoration

Ingredients:

  • QS of fresh berries
  • QS of Belcolade Blanc Selection

Working method:

  1. Optionally decorate with fresh berries and white chocolate stripes.