Delicja Mazurek (catalogue)
Sponge, Jelly and Ganache — a Zeelandia recipe in 3 components, makes 10 pieces, about 4 × 6 cm each. Uses Zeelandia Viennese Torte Mix 20 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 170 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 1250 g |
| Margarine (80% fat) | 625 g |
| Eggs | 625 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1200 g |
| Orange pulp | 1000 g |
| Water | 200 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 375 g |
| Arabesque Noir 58 soy-free RA MB | 750 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm. Bake at 170°C for about 20 minutes. Allow to cool. Divide into 2 sponge layers of equal thickness.
- Jelly
Bring all ingredients to the boil and combine thoroughly. Pour the hot mass onto the chilled sponge layer and press the second sponge layer on top. Chill.
- Ganache
Bring the cream to the boil, pour it over the Arabesque chocolate and mix thoroughly. Spread the ganache evenly over the cake. Chill. Cut into 10 pieces of about 4 × 6 cm.
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.