Enchanted Garden
Sponge, Fruit jelly and Mousse — a Zeelandia recipe in 3 components. Uses Cake Mix, Yoghurt – 25 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 600 g |
| Eggs | 180 g |
| Oil | 180 g |
| Water | 180 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Baked Apple Filling | 800 g |
| Gelatine | 12 g |
| Water | 40 g |
| Fresh peppermint | 5 g |
| Grated orange zest | 2 g |
| Lemon juice | 5 g |
| Vanilla sugar | 5 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 650 g |
| Earl Grey tea (leaf) | 5 g |
| Gelatine | 30 g |
| Cream (30% fat) | 950 g |
| Water | 60 g |
| Cream (30% fat) | 400 g |
| Rose-flavoured filling | 60 g |
Method
- Sponge
Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into 4 rings 17 cm in diameter. Bake at 180°C for about 20 minutes. Cool. Cut into two layers.
- Fruit jelly
Soak the gelatine in cold water. Chop the mint and add it to the Baked Apple Filling. Then add the orange zest, lemon juice and vanilla sugar, and finally combine with the melted gelatine. Pour all of it into 4 rings 15 cm in diameter. Cover the apples with a yoghurt sponge layer. Freeze.
- Mousse
Soak the gelatine in water. Whip 950 g of chilled cream. Bring 400 g of cream to the boil with the hibiscus, leave to stand for a moment and strain. Add the rose-flavoured filling and mix thoroughly. Add the melted gelatine and pour over the Arabesque Blanc 29 chocolate. Mix everything thoroughly. Then gently fold in the whipped cream.
Assembly: Deposit the mousse into a ring with the previously baked yoghurt sponge, about 300 g per piece. Press down with the previously frozen yoghurt sponge layer with the apple jelly. Cover with the rest of the mousse. Freeze the whole.
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.