Coffee and Poppy Seed Roulade
Truffle sponge, Poppy seed sponge, Cappuccino cream, Presta Choco piping and Glaze — a Zeelandia recipe in 5 components. Uses Zeelandia Sponge Mix ZL, Plain – 25 kg, Cream Alternative Rosette 12 × 1 L and Presta Filling 12 kg (Zeelandia), Chocolate.
- mixing speed (truffle sponge)
- low
- mixing time (truffle sponge)
- 5 min
- baking temperature (truffle sponge)
- 180 °C
- baking time (truffle sponge)
- 35 min
- mixing speed (poppy seed sponge)
- high
- mixing time (poppy seed sponge)
- 8 min
- baking temperature (poppy seed sponge)
- 240 °C
- baking time (poppy seed sponge)
- 6 min
Ingredients
Truffle sponge
| Ingredient | Quantity |
|---|---|
| Truffle-flavour Cake Mix | 600 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 40 g |
Poppy seed sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix ZL, Plain – 25 kg | 1000 g |
| Eggs | 1000 g |
| Blue poppy seed | 100 g |
Cappuccino cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cappuccino | 400 g |
| Cream Alternative Rosette 12 × 1 L | 500 g |
| Cream (30% fat) | 1500 g |
| Water | 500 g |
Presta Choco piping
| Ingredient | Quantity |
|---|---|
| Presta Filling 12 kg (Zeelandia), ChocolatePresta Choco 12 kg | 1040 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 1000 g |
Method
- Truffle sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame of about 30 x 40 cm. Bake at 180°C for about 35 minutes. Cool and cut eight sponge layers of about 6 x 40 cm and about 1 cm thick.
- Poppy seed sponge
Whisk the Sponge Mix with the eggs on high speed for about 8 minutes using a whisk. At the end of mixing add the poppy seeds and combine thoroughly. Spread the batter evenly into three frames of about 40 x 60 cm (lined with silicone mats). Bake at 240°C for about 6 minutes (with steam in the oven chamber). Cool. Line eight roulade moulds with the sponge sheets.
- Cappuccino cream
Combine the chilled cream with the Rosette and whip. Dissolve the Zeesan thoroughly in the water. Add the whipped cream with Rosette in portions and mix gently until combined. Spread the cream evenly over the poppy seed sponge (placed in the mould, about 360 g per piece).
Presta Choco: pipe it as a strip down the centre of the cappuccino cream (using a piping bag with a round nozzle, about 130 g per piece). Press down with the truffle sponge. Chill.
- Glaze
Remove the roulades from the moulds. Coat the surface of the cakes with Paletta Cold (about 120 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.