Hawaiian Sun
Shortcrust base, Custard cream, Coconut sponge, Cream and yoghurt mousse, Pineapple jelly and Cream — a Zeelandia recipe in 6 components. Uses Delice Patissière Custard Cream – 10 kg, Zeesan Cream Stabiliser, Yoghurt – 4 kg and Jelly Neutral 5 kg.
- mixing time (shortcrust base)
- 3 min
- baking temperature (shortcrust base)
- 190 °C
- baking time (shortcrust base)
- 10 min
- mixing time (custard cream)
- 4 min
- mixing time (coconut sponge)
- 4 min
- baking temperature (coconut sponge)
- 180 °C
- baking time (coconut sponge)
- 25 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 500 g |
| Margarine (80% fat) | 225 g |
| Eggs | 25 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 120 g |
| Milk (3.2% fat) | 300 g |
| Butter | 120 g |
Coconut sponge
| Ingredient | Quantity |
|---|---|
| Ciasto Kokosowe (coconut cake mix) | 500 g |
| Eggs | 200 g |
| Oil | 170 g |
| Water | 50 g |
Cream and yoghurt mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kgZeesan Yogurt 4 kg | 150 g |
| Cream (30% fat) | 300 g |
| Water | 300 g |
Pineapple jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 300 g |
| Water | 550 g |
| Canned pineapple (diced) | 900 g |
| Citric acid | 2 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 80 g |
| Cream (30% fat) | 400 g |
| Water | 100 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 0.4 cm, onto a 60/20 tray. Bake at 190°C for about 10 minutes.
- Custard cream
Mix all ingredients except the butter on high speed for about 4 minutes (using a whisk), then combine with the aerated butter. Spread the custard cream on the shortcrust base.
- Coconut sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 20 frame. Bake at 180°C for about 25 minutes, then cool. Cover the layer of custard cream with the coconut sponge.
- Cream and yoghurt mousse
Whip the chilled cream; dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the cream on the coconut sponge and chill.
- Pineapple jelly
Blend the fruit, add the water and bring to the boil, then add the jelly powder and citric acid and mix until the jelly has dissolved; leave to cool. Weigh out 400 g of jelly for the decoration and pour the rest over the cream and yoghurt mousse; leave to set.
- Cream
Whip the chilled cream; dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the cream on the jelly and chill.
Decoration: pour the pineapple jelly (400 g) onto the chilled cake and leave to set.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.