Fruit Garden with Raspberry Jelly
Sponge, Tiramisu cream, Raspberry jelly and Suede finish — a Zeelandia recipe in 4 components. Uses Zeesan Cream Stabiliser, Tiramisu – 4 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Owocowy Ogród Cake Mix | 2000 g |
| Eggs | 500 g |
| Oil | 500 g |
| Water | 500 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 2000 g |
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 400 g |
| Water | 500 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Raspberry-flavoured jelly | 400 g |
| Water | 2000 g |
Suede finish
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 80 g |
| Oil | 16 g |
| Food colouring (red) | 1 g |
Method
Assembly order: 1. Sponge layer, 2. Tiramisu cream, 3. Raspberry jelly, 4. Tiramisu cream, 5. Sponge layer, 6. Tiramisu cream, 7. Suede finish, 8. Decoration.
- Sponge
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 30 minutes. Cool and divide into two layers of equal thickness. Place one layer in a frame of the same dimensions.
- Tiramisu cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread part of the cream (about 1900 g) unevenly over the sponge layer. Chill.
- Raspberry jelly
Dissolve the jelly thoroughly in hot, boiled water. Cool. Pour the setting jelly over the cream and leave until completely set. Spread a small part of the cream (about 100 g) over the set jelly and cover with the second sponge layer. Spread the remaining cream (about 900 g) evenly over the surface of the cake. Freeze.
- Suede finish
Add red food colouring (amount to taste). Melt the Arabesque chocolate with the oil, combine with the red colouring and blend thoroughly with a hand blender. Apply the finished suede to the frozen cakes with a spray compressor (a ready-made suede spray can be used).
Decoration: decorate to taste.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.