Trip to Holland

This recipe is inspired by the tulip fields, that you can enjoy in a roadtrip around the Netherlands in the springtime. During the months of April and May, the flowers show their beautiful and brights colours. Thanks to the Dobla touch, you can recreate a tulip in your prefered shade and give the cake more dimension. Portion for 6 to 8 person.
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Speculoos cookie

  • Top frolla 1000g
  • Raw sugar 200g
  • Unsalted butter 82% fat - softened 400g
  • Milk 50g
  • Eggs 50g
  • Salt 5g
  • Speculoos or 5 spice 25g
  • Totaal 1730g

Speculoos cookie

Knead all the ingredients in a planetary mixer with the paddle for 5 minutes at low speed.
Cover the dough well and let it rest in the fridge for 2 hours at least. Realize a tart using a steel ring and bake it at 180°C for 15 minutes.

Almond sponge

  • Oil or butter 175g
  • Avoleta 350g
  • Plain flour 70g
  • Totaal 595g

Almond sponge

Beat all the ingredients together in a mixer at medium speed for 10-12 minutes, spread the mixture evenly onto a baking paper to a thickness of 8 mm, then bake for a brief time at 200-220°C with the valve closed. After baking, leave to cool for several minutes, then cover with plastic sheets to avoid drying out, and refrigerate until it is to be used.

Yoghurt mousse

  • Lilly Yogurt 200g
  • Water 500g
  • Liquid cream 35% fat 600g
  • Totaal 1300g

Yoghurt mousse

Mix all the ingredients in a planetary mixer and let rest the obtained mousse inside a silicone mold in the fridge. 

Cinnamon orange insert

  • Fruttidor Arancia 400g
  • Water 60g
  • Lilly Neutro 60g
  • Cinnamon 5g
  • Totaal 525g

Cinnamon orange insert

Blend water, cinnamon, LILLY NEUTRO and FRUTTIDOR ARANCIA. Pour the orange jelly in the same silicone mold for inserts, onto the yoghurt mousse and frozen almond sponge, and freeze.

Glaze

  • Totaal qb

Glaze

Heat MIRROR LIMONE at 45°C

Assembly, layout and finishing

Put in a mold of the desired shape the ingredients in the folowing order: yoghurt mousse, cinnamon orange insert, freezed almond sponge and speculoos cookie. Glaze it with Mirror Limone. Put everything in the fridge for at least a couple of hours.
For decoration use: Long leaves green white at the base of the cake to recreate the grass, Tulip orange, Wave green large and Curby spots green to assembly a tulip in full blossom.

Enjoy this exciting recipe.

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