Blueberry and Curd Cheese Squares
Chocolate sponge, Blueberry-curd cream and Neutral cream — a Zeelandia recipe in 3 components. Uses Zeelandia Sponge Mix ZL, Chocolate – 15 kg and Zeesan Cream Stabiliser, Neutral – 4 kg.
- whipping time (sponge)
- 10 min
- mixing speed (sponge)
- high
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Chocolate – 15 kg | 1000 g |
| Eggs | 700 g |
| Water | 100 g |
Blueberry-curd cream
| Ingredient | Quantity |
|---|---|
| Zeesan Blueberry-Curd Cheese | 425 g |
| Water | 425 g |
| Cream (30% fat) | 1700 g |
Neutral cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 480 g |
| Water | 600 g |
| Cream (30% fat) | 2400 g |
Method
- Chocolate sponge
Whip all ingredients on high speed for 10 minutes (using a whisk).
- Chocolate sponge
Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 40 minutes. Cool and crumble.
- Chocolate sponge
Into four frames of about 20 x 30 cm, put about 150 g of crumbs each and press them down lightly.
- Blueberry-curd cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
- Blueberry-curd cream
Spread the cream into the frames (about 635 g per piece). Sprinkle about 150 g of chocolate sponge crumbs per piece over the cream and press them down lightly.
- Neutral cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined.
- Neutral cream
Spread the cream over the pressed crumbs (about 870 g per piece). Sprinkle the squares with the remaining crumbs (about 150 g per piece).
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.