Coconut Roulade with Blackcurrant
Coconut sponge, Jelly and Cream — a Zeelandia recipe in 3 components. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 230 °C
- baking time (sponge)
- 15 min
Ingredients
Coconut sponge
| Ingredient | Quantity |
|---|---|
| Coconut Sponge Mix | 500 g |
| Eggs | 200 g |
| Oil | 160 g |
| Water | 50 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 150 g |
| Blackcurrant pulp | 120 g |
| Water | 30 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 500 g |
| Zeesan Cheesecake | 250 g |
| Water | 400 g |
Method
- Coconut sponge
Mix all ingredients on low speed for about 3 minutes using a flat beater. Spread the batter into a frame of about 40 x 60 cm. Bake at 230°C for about 15 minutes. Cool.
- Jelly
Bring all ingredients to the boil together. Cool. Mix everything and spread it evenly over the surface of the coconut sponge. Leave to set.
- Cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Chill.
Assembly: spread part of the cream over the jelly. Roll up the roulade. Cover the surface of the roulade with the remaining cream. 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.