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Green tea sponge, Yoghurt sponge, Yoghurt cream, Strawberry yuzu jelly, Strawberry-lemon cream and Yoghurt glaze — a Zeelandia recipe in 6 components. Uses Cake Mix, Yoghurt – 25 kg, Zeesan Cream Stabiliser, Yoghurt – 4 kg and Zeesan Cream Stabiliser, Lemon – 4 kg.
- mixing speed (green tea sponge)
- low
- mixing time (green tea sponge)
- 4 min
- baking temperature (green tea sponge)
- 180 °C
- baking time (green tea sponge)
- 40 min
- mixing speed (yoghurt sponge)
- medium
- mixing time (yoghurt sponge)
- 4 min
- baking temperature (yoghurt sponge)
- 180 °C
- baking time (yoghurt sponge)
- 20 min
Ingredients
Green tea sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 337.5 g |
| Oil | 337.5 g |
Yoghurt sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 800 g |
| Oil | 240 g |
| Eggs | 240 g |
| Water | 240 g |
Yoghurt cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kgZeesan Yogurt Cream Stabilizer 4 kg | 250 g |
| Natural yoghurt | 200 g |
| Water | 300 g |
| Whipping cream (30% fat) | 500 g |
Strawberry yuzu jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Strawberry | 1600 g |
| Pure Yuzu | 50 g |
| Gelatine | 60 g |
| Water | 200 g |
Strawberry-lemon cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Lemon – 4 kgZeesan Lemon Cream Stabilizer 4 kg | 160 g |
| Zeesan Strawberry | 160 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 160 g |
| Whipping cream (30% fat) | 1600 g |
| Water | 400 g |
Yoghurt glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Natural yoghurt | 400 g |
| Gelatine | 32 g |
| Water | 160 g |
| Lime zest | 10 g |
Method
- Green tea sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a frame measuring 60x40 cm. Bake at 180 °C for about 40 minutes. Cool the sponge.
- Yoghurt sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into a frame measuring 60x40 cm. Bake at 180 °C for about 20 minutes. Cool the sponge.
- Yoghurt cream
Dissolve the Zeesan thoroughly in the yoghurt and water. Add the chilled whipped cream in portions and mix gently until combined. Spread the yoghurt cream on the green tea sponge.
- Strawberry yuzu jelly
Soak the gelatine in the water. Dissolve the soaked gelatine, add it to the Fruitful Strawberry and Pure Yuzu and mix until combined. Pour the finished jelly onto the yoghurt cream, stir gently and press down with the yoghurt sponge, then chill.
- Strawberry-lemon cream
Dissolve the Zeesan thoroughly in the water. Add the chilled whipped cream in portions and mix gently until combined; finally add the melted chocolate and mix to a smooth, uniform cream. Spread the finished cream on the yoghurt sponge and chill the whole cake.
- Yoghurt glaze
Soak the gelatine in the water and dissolve it. Mix the Paletta Cold and the yoghurt together, add the dissolved gelatine and the grated lime zest and combine with a blender. Pour the finished yoghurt glaze onto the chilled cake. 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.