Apricot Dessert Cubes
Apricot Dessert Cubes — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge base)
- 8 min
- mixing speed (sponge base)
- high
- baking temperature (sponge base)
- 240 °C
- baking time (sponge base)
- 8 min
Ingredients
Sponge base
| Ingredient | Quantity |
|---|---|
| Biscuit | 350 g |
| Eggs | 350 g |
Yoghurt cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cheesecake | 500 g |
| Fruitful Apricot | 1000 g |
| Water | 1000 g |
| Cream (30% fat) | 1000 g |
Apricot jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1500 g |
| Fruitful Apricot | 1500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Peaches in syrup | 400 g |
Method
- Sponge base
Mix all ingredients on high speed for about 8 minutes (using a whisk). Spread the mass evenly on a silicone mat of about 40 x 60 cm. Bake at 240 °C for about 8 minutes. Allow to cool.
- Yoghurt cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water and combine with the Fruitful. Add the whipped cream in portions and gently mix until combined. Spread the cream evenly on the sponge base. Freeze.
- Apricot jelly
Bring the Paletta Neutral Paste to the boil with the Fruitful Apricot and combine thoroughly. Pour the jelly evenly over the cake. Chill.
- Decoration
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.