Coconut Mango
Mango-passion fruit sponge, Coconut sponge, Cream, Fruit filling and Glaze — a Zeelandia recipe in 5 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg, Presta Filling 12 kg (Zeelandia), Mango and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (mango-passion fruit sponge)
- 4 min
- baking temperature (mango-passion fruit sponge)
- 180 °C
- baking time (mango-passion fruit sponge)
- 40 min
- mixing time (coconut sponge)
- 4 min
- baking temperature (coconut sponge)
- 180 °C
- baking time (coconut sponge)
- 25 min
Ingredients
Mango-passion fruit sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 1400 g |
| Oil | 700 g |
| Eggs | 700 g |
Coconut sponge
| Ingredient | Quantity |
|---|---|
| Coconut Cake Mix | 1500 g |
| Oil | 510 g |
| Eggs | 600 g |
| Water | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
| Cream (30% fat) | 1500 g |
| Mascarpone | 500 g |
| Water | 500 g |
| Desiccated coconut | 100 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Presta Filling 12 kg (Zeelandia), Mango | 400 g |
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Gelatine | 32 g |
| Water | 160 g |
Method
Assembly order: 1. Mango-passion fruit sponge layer, 2. Cream, 3. Fruit filling, 4. Coconut sponge layer, 5. Cream, 6. Mango-passion fruit sponge layer, 7. Cream, 8. Glaze.
- Mango-passion fruit sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 40 cm frame. Bake at 180°C for about 40 minutes. Cool and cut into two layers.
- Coconut sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 40 cm frame. Bake at 180°C for about 25 minutes. Cool.
- Cream
Whip the chilled cream together with the mascarpone. Dissolve Zeesan Neutral thoroughly in the water. Add the whipped cream with mascarpone in portions, add the desiccated coconut and mix gently until combined.
Assembly: on the first mango layer spread 1100 g of the cream and the Fruitful Tropical filling, and cover with the coconut layer. Spread 1100 g of the cream evenly on the coconut layer and cover with the second mango layer. Spread the remaining cream on top. Level and chill.
- Glaze
Soak the gelatine in the water. Combine Paletta Cold with Presta Mango and warm gently in a microwave, add the dissolved gelatine and mix thoroughly. Cover the surface of the cake with the finished glaze. Chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.