Christmas in the Tropics
Sponge, Fruit jelly, Crumble, White chocolate mousse, Glaze and Shortcrust disc — a Zeelandia recipe in 6 components. Uses Zeelandia Qki Oat Cookie Mix 20 kg, Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- medium speed
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- mixing speed (crumble)
- medium speed
- baking temperature (crumble)
- 180 °C
- baking time (crumble)
- 15 min
- pouring temperature (glaze)
- 36 °C
- mixing time (shortcrust disc)
- 3 min
- mixing speed (shortcrust disc)
- low speed
- rolling thickness (shortcrust disc)
- 2 mm
- baking temperature (shortcrust disc)
- 180 °C
- baking time (shortcrust disc)
- 12 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 330 g |
| Eggs | 166 g |
| Oil | 166 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 750 g |
| Gelatine | 25 g |
| Water | 250 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 100 g |
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 150 g |
| Butter | 37 g |
| Water | 22 g |
White chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 500 g |
| Orange juice | 300 g |
| Cream (30% fat) | 750 g |
| Water | 80 g |
| Gelatine | 25 g |
| Ground cardamom | 2 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 120 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 350 g |
| Water | 40 g |
| Gelatine | 18 g |
| Cream (30% fat) | 90 g |
| Sugar | 35 g |
| Glucose syrup | 200 g |
| Food colouring | 2 g |
Shortcrust disc
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 150 g |
| Butter | 75 g |
| Eggs | 7 g |
Method
- Sponge
Mix all ingredients at medium speed for about 4 minutes (flat beater). Deposit the batter into 4 round rings 15 cm in diameter. Bake at 180°C for about 20 minutes. After cooling, level the sponge. Place the sponge discs in the 4 rings lined with ring foil and freeze.
- Fruit jelly
Soak the gelatine in the water. Melt the gelatine mass, add it to the Fruitful Tropical and mix. Deposit the finished jelly onto the previously frozen sponge, about 250 g per piece.
- Crumble
Mix all ingredients at medium speed (whisk) until a crumble forms. Spread the crumble on a tray lined with paper. Bake at 180°C for about 15 minutes. Deposit the cooled crumble onto the tropical jelly, about 70 g per piece. Freeze the whole.
- White chocolate mousse
Soak the gelatine in the water. Whip the cream. Bring the orange juice and cardamom to the boil and dissolve the soaked gelatine in it. Pour the hot liquid over the Arabesque Blanc 29 chocolate and cool. Gently combine the chocolate and orange juice mixture with the whipped cream. Deposit the mousse into silicone moulds, about 400 g per piece. Press in the previously frozen sponge with crumble and jelly. Freeze the whole.
- Glaze
Soak the gelatine in the water. Bring the cream with the glucose syrup and sugar to the boil. Add the soaked gelatine, the Arabesque Blanc 29 chocolate and Paletta Cold. Combine using a blender. Colour the glaze any colour using food colourings. Cool to about 36°C and pour over the frozen cakes. Place them on the shortcrust discs.
- Shortcrust disc
Mix all ingredients at low speed for about 3 minutes (flat beater). Roll the shortcrust dough out to a thickness of about 2 mm. Cut discs 17 cm in diameter. Bake at 180°C for about 12 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.