Bilberry Dessert
Bilberry Dessert — a Zeelandia recipe in 4 components, makes 4 sponge layers, 56 pieces of about 5.5 × 7.5 cm from each layer. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg and Frutafill Fruit Filling 70% 6 kg, Bilberry.
- mixing time (sponge)
- 10 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- cooling temperature (velvet coating before applying)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 1840 g |
| Eggs | 1400 g |
| Potato starch | 160 g |
Bilberry filling
| Ingredient | Quantity |
|---|---|
| Frutafill Fruit Filling 70% 6 kg, BilberryFruitful Bilberry 6 kg | 1000 g |
Raspberry cream
| Ingredient | Quantity |
|---|---|
| Zeesan Raspberry | 1240 g |
| Water | 1560 g |
| Cream (30% fat) | 6200 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Oil | 320 g |
Method
- Sponge
Mix all ingredients at high speed for about 10 minutes (using a whisk). Spread the batter evenly in a frame of about 40 x 60 cm. Bake at 180°C for about 40 minutes. Cool, divide into four sponge layers. Cut 56 pieces of about 5.5 x 7.5 cm from each layer.
- Bilberry filling
Spread the filling evenly over the sponge layers.
- Raspberry cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Put part of the cream into silicone moulds of about 4.5 x 7 cm (about 40 g per piece). Chill, then freeze.
- Decoration
Decorate as desired. Melt Scaldis with the oil in a water bath or microwave. Mix thoroughly with red food colouring (fat-soluble). Take the cream out of the silicone moulds. Cool the velvet coating to about 40°C and apply it to the frozen cream with a compressor (ready-made velvet spray can be used). Place the cream on the sponge layers with the bilberry filling. Chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.