Candy Cake Fruity Delight
Base, Orange jelly, Gooseberry jelly, Raspberry jelly and Mousse — a Zeelandia recipe in 5 components. Uses Zeelandia Sandia Pound Cake Mix, Lemon – 10 kg.
- mixing time (base)
- 5 min
- mixing speed (base)
- medium
- baking temperature (base)
- 180 °C
- baking time (base)
- 15 min
- jelly cooling temperature
- 20 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Zeelandia Sandia Pound Cake Mix, Lemon – 10 kg | 600 g |
| Eggs | 280 g |
| Oil | 280 g |
Orange jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavour jelly | 340 g |
| Water | 1500 g |
Gooseberry jelly
| Ingredient | Quantity |
|---|---|
| Gooseberry-flavour jelly | 340 g |
| Water | 1500 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Raspberry-flavour jelly | 340 g |
| Water | 1500 g |
Mousse
| Ingredient | Quantity |
|---|---|
| KEN Presto | 2000 ml |
| Cream (30% fat) | 2000 g |
| Icing sugar | 500 g |
| Lemon juice | 60 g |
Method
- Base
Mix all ingredients on medium speed for about 5 minutes using a flat beater. Spread the mass into ten rings about 15 cm in diameter. Bake at 180°C for about 15 minutes. Cool.
- Orange jelly
Dissolve the jelly in hot water and cool to about 20°C.
- Gooseberry jelly
Dissolve the jelly in hot water and cool to about 20°C.
- Raspberry jelly
Dissolve the jelly in hot water and cool to about 20°C.
- Mousse
Whip the chilled cream with KEN Presto, icing sugar and lemon juice. Divide the mass into three parts (about 1520 g each). Add a different jelly flavour to each portion and fold gently until uniform. Pour the masses in two portions, alternating, onto the discs placed in a ring about 17 cm in diameter. 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.