Holiday Ballerina
Sponge, Cream, Neutral glaze and Decoration cream — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 600 g |
| Eggs | 300 g |
| Margarine (80% fat) | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Classic Krem | 280 g |
| Water | 700 g |
Neutral glaze
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 200 g |
Decoration cream
| Ingredient | Quantity |
|---|---|
| ZeelaFix | 40 g |
| Whipping cream (30% fat) | 1000 g |
| Sugar | 40 g |
Method
- Sponge
Mix all ingredients at medium speed for about 5 minutes (using a flat beater). Deposit the batter into six ballerina baking moulds about 16 cm in diameter (about 200 g each). Bake at 180°C for about 20 minutes.
- Cream
Mix all ingredients at high speed for about 4 minutes (using a whisk). Deposit onto the baked sponge (about 160 g each).
- Neutral glaze
Heat the Paletta Neutral Paste. Cover the surface of the sponge with a thin layer of glaze (using a brush or a pastry glaze applicator).
- Decoration cream
Mix ZeelaFix with the sugar, add to the cream and whip to the desired consistency. 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.