Tag: Base recipe

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Floating island cake

For 1, 12 slice- Zila cake form

Ingredients for the sponge cake

  • 50 g margarine
  • 1 spoonful of icing(caster, powdered) sugar
  • 1.5 egg yolk and white (or one large-sized egg)
  • 1.5 spoonful of sugar
  • 2 spoonful of flour
  • 1 teaspoonful of starch (or flour)

Preparation
Beat the margarine until it is creamy and add the egg yolk mixing them slowly but just until it turns smooth. Beat the egg white with the sugar to get a cream which is not too stiff. Gently mix it with the margarine stuff. Finally, add the sieved, dry ingredients.

Put the 1 cm high Zila baking ring on a plate covered with paper and spread 2/3rds of the mixed pastry on the plate. Bake the rest (1/3) to get another, thinner and (by a thumb) smaller diameter cake crust at 220 C.

Floating island base cream

  • 0.5 l milk
  • 10 egg yolks
  • 130 g sugar
  • 30 g butter
  • the inside part of 1 vanilla pod (scraped out)
  • 1 spoonful of sugar
  • 8 g gelatine/ 4,5-5 sheets of gelatine

Preparation
Mix the egg yolk and a little milk (approximately. 0.5 dl), then boil the rest of the milk with the 130 g sugar, the butter and vanilla. Pour the hot sugary milk on the egg-yolk base under constant stirring and heat it again (but do not boil!) until the cream disappears. Now add the 8 grams of gelatine mixed with a spoonful of sugar while stirring it continuously with a whisk. Heat this mixture for 30 more seconds and blend it with a hand blender. Put it somewhere cold and let it cool down. This should form a pudding-like cream base.

Ingredients for the cream:

  • 700 g floating island base
  • cream whipped from 0.5 litre cream base
  • 10 g gelatine/6 sheets of gelatine
  • 0.5 dl water

Preparation
Take 700 g out of the floating island base and mix it with the dairy cream whipped from half a litre cream and 10g gelatine dissolved in 0.5 dl hot water. The gelatine solution must be added when it is lukewarm.

Topping
The rest of the floating island base (diluted) with 1-2 dl milk

Spray a thin layer all over the silicon part of the Zila cake form (use a form-separator spay, available in our webshop or substitute it with butter). The 2/3 – 3/4 part of the cream should be filled in the cake form edged with a 4 cm-high filling ring so that the cream covers the projecting parts. Lay the smaller sponge cake crust upside down on the smooth cream and sprinkle it evenly with the boiled then cooled sugar syrup made from 1 dl water, 3 spoonful of sugar and one packet of vanilla sugar.

Spread the rest of the cream on the soaked cake crust and cover the cake with the larger crust. Leave it in the freezer for one night. Turn it upside down.
Next day remove the silicon form and the metal ring. Dilute the remaining base with a little milk so that it becomes suitable for topping. Pour the topping in the holes and decorate the top of the cake with some whipped cream and meringues made from an egg white and 3 spoonful of sugar.
You can also decorate it with chocolate sprinkles.

Sugar syrup

  • 1 dl water
  • 3 spoonful of sugar
  • 1 packet of vanilla sugar

Meringue

  • 1 egg white
  • 3 spoonful of sugar
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Cottage cheese with apricot in Zila cake form

  • 750 g (pressed )cottage cheese
  • 5 eggs
  • 10 g sugar
  • 180 g semolina
  • zest of a lemon
  • the inside part of 1 vanilla pod (scraped out)
  • 1 spoonful of breadcrumbs
  • 2 pinches of salt
  • toasted breadcrumbs
  • 450 g sour cream
  • 4 packets of whipped cream stabiliser
  • canned apricot

Thoroughly mix the cottage cheese, the semolina, 5 egg yolks, the lemon zest, the inside part of a vanilla pod and leave this mixture in the fridge for two hours.

If time is over, whip the egg whites with the salt and sugar to form a cream (not very stiff) and mix it with the cottage cheese base. If it feels too soft, add a spoonful of breadcrumbs.

Sprinkle Zila Cube Cakeform with a form separator spray and bread it with toasted breadcrumbs. Put the mixed cottage cheese base in the form, mind the proper density!

Steam it for 12 minutes at 100 Celsius in a steamer.

Sprinkle the bottom with toasted breadcrumbs. Turn it upside down and cut off the silicon form. Slice it while hot and turn the small cubes in toasted breadcrumbs.  Fill in the ‘holes’ with sliced apricot.

With a whisk, mix the whipped cream stabiliser in the sour cream and put the mixture aside for a few minutes. This way, the consistency of the sour cream will be suitable to be pushed out on top of the cottage cheese cubes from a star tube sack.

Decorate it with fresh fruits and icing.

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Cocoa sponge cake

For one 25-cube-form For one 12-slice-form
6 medium eggs separated 8 medium eggs separated
140 g of sugar 190 g of sugar
190 g of flour 250 g of flour
20 g of cocoa 30 g of cocoa
45 g of melted butter 60 g of melted butter

Beat the egg whites with the granulated sugar until foamy but not too stiff. Add the melted butter and the egg yolks gently. Then loosely add the sifted flour and cocoa mixture and fill it into the cake pan that has been previously treated with the technical spray. Ensure that the filling is void-free, otherwise the baked sponge cake may have blisters. Bake at 160 °C for 25 to 30 minutes until ready. Sprinkle the warm sponge cake with granulated sugar and turn it over onto a sheet of baking paper, then remove the silicone form.

Hint: The sponge cake may be further seasoned with grated zest of lemon or orange or the scraped vanilla seeds of one vanilla bean that has been added to the melted butter.

Recommended sauces: vanilla, chocolate, caramel, fruit sauces

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Salty sponge cake

For one 12-slice-form
8 medium eggs separated
40 g of sugar
15 g of salt
280 g of flour
80 g of melted butter
2 mashed garlic cloves
½ onion chopped

Whisk the yolk, then beat the egg whites with the sugar and salt until foamy but not too stiff. Loosely mix the beaten egg foams, add the onion, garlic and melted butter. Lastly stir in the flour. Fill the batter into the form that has been treated previously with the technical spray and arrange it in the gaps of the form with a cream filler. Bake in a preheated oven at 160 °C for approx. 30 minutes until ready.

Hint: To further season the sponge cake, you may add paprika, ramsons, Vegeta vegetable powder, etc. to the melted butter; in addition you may fry the onion until glassy, then drain and add it to the sponge cake.

Recommended fillings: ham cream, sausage cream, cheese cream

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Nut sponge cake

For one 25-cube-form For one 12-slice-form
6 medium eggs separated 8 medium eggs separated
140 g of sugar 190 g of sugar
180 g of flour 240 g of flour
30 g of firmly cracked nut 40 g of firmly cracked nut

Beat the egg whites with the granulated sugar until foamy but not too stiff. Mix the scraped vanilla seeds with the melted butter and egg yolks, and then gently add the mixture to the beaten egg whites. Lastly stir in the flour mixed with nuts. Fill the sponge cake batter void-free into the form that has been treated previously with the technical spray. Bake in a preheated oven at 160 °C for 25 to 30 minutes. Sprinkle the hot sponge cake with sugar or nuts, and then turn it over onto baking paper. The silicone form may be removed immediately. According to preferences, hot jam may be spread on the surface of the sponge cake, and the sides may be breaded with nuts.

Hint: Instead of using ground almond, you can also use ground walnut or hazelnut.

Recommended sauces: vanilla, caramel, chocolate

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White sponge cake

For one 25-cube-form For one 12-slice-form
6 medium eggs separated 8 medium eggs separated
140 g of sugar 190 g of sugar
210 g of flour 280 g of flour
45 g of melted butter 60 g of melted butter

Beat the egg whites with the granulated sugar until foamy but not too stiff. Add the melted butter and the egg yolks gently. Then loosely add the sifted flour and fill it into the cake pan that has been previously treated with the technical spray. Ensure that the filling is void-free, otherwise the baked sponge cake may have blisters. Bake at 160 °C for 25 to 30 minutes until ready. Sprinkle the warm sponge cake with granulated sugar and turn it over onto a sheet of baking paper, then remove the silicone form.

Hint: The sponge cake may be further seasoned with grated zest of lemon or orange or the scraped vanilla seeds of one vanilla bean that has been added to the melted butter.

Recommended sauces: vanilla, chocolate, caramel, fruit sauces