Exotic Trio
Yoghurt cake base, Cheesecake mousse, Apricot jelly and Lemon jelly — a Zeelandia recipe in 4 components. Uses Cake Mix, Yoghurt – 25 kg.
- mixing time (yoghurt cake base)
- 5 min
- baking temperature (yoghurt cake base)
- 180 °C
- baking time (yoghurt cake base)
- 35 min
Ingredients
Yoghurt cake base
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1000 g |
| Water | 300 g |
| Eggs | 300 g |
| Oil | 300 g |
Cheesecake mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cheesecake | 500 g |
| Water | 1000 g |
| Cream (30% fat) | 1000 g |
Apricot jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 700 g |
| Water | 100 g |
| Gelatine | 25 g |
Lemon jelly
| Ingredient | Quantity |
|---|---|
| Lemon-flavour jelly | 200 g |
| Water | 1000 g |
Method
- Yoghurt cake base
Mix all ingredients on low speed for about 5 minutes using a flat beater.
- Yoghurt cake base
Deposit the batter into a tray measuring 60/20.
- Yoghurt cake base
Bake at 180 C for about 35 minutes.
- Cheesecake mousse
Whip the chilled cream. Dissolve the Zeesan Sernikowy thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the mousse over the cooled yoghurt cake.
- Apricot jelly
Prepare a gelatine mass from the gelatine and water, add it to the remaining ingredients and blend to a uniform mass. Pipe it with a piping bag into the inside of the cheesecake mousse, creating fancy patterns. Chill.
- Lemon jelly
Dissolve the jelly in hot water. Pour the setting jelly over the chilled cheesecake mousse.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.