Apple Roulade
Apple Roulade — a Zeelandia recipe in 4 components. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 5 min
- water temperature (cream)
- 60 °C
- whipping time (meringue)
- 5 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 330 g |
| Eggs | 330 g |
Apple filling
| Ingredient | Quantity |
|---|---|
| Cooked Apple | 300 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Water | 30 g |
Cream
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Cream (30% fat) | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 100 g |
| Sugar | 100 g |
| Water | 100 g |
Method
- Sponge
Mix all ingredients at high speed for about 8 minutes (using a whisk). Spread the mixture evenly on a silicone mat of about 40 x 60 cm. Bake at 240 °C for about 5 minutes. Leave to cool.
- Apple filling
Bring all ingredients to the boil. Leave to cool and spread evenly on the worktop.
- Cream
Dissolve the Zeesan thoroughly in the water. Whip the chilled cream. Add the whipped cream in portions and fold in gently until combined. Spread the cream evenly over the apple filling and roll up the roulade. Chill.
- Decoration
Whip all ingredients at high speed for about 5 minutes (using a whisk). Pipe the meringue onto the roulade (using a piping bag). Torch it. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.