Honey Piegusek Roulade
Sponge, Filling and Glaze — a Zeelandia recipe in 3 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 230 °C
- baking time (sponge)
- 10 min
- roasting temperature (nuts)
- 180 °C
- roasting time (nuts)
- 10 min
- soaking time (dates)
- 10 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Miodowy Piegusek | 500 g |
| Eggs | 250 g |
| Oil | 250 g |
| Water | 25 g |
Filling
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 150 g |
| Water | 180 g |
| Cream (30% fat) | 750 g |
| Walnuts | 150 g |
| Dates | 75 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 100 g |
Method
- Sponge
Mix all ingredients with a flat beater for 5 min on low speed. Spread the batter onto paper or a silicone mat measuring 60x40 and level it. Bake at 230 C for about 10 min.
- Filling
Roast the peeled nuts in the oven at 180 C for about 10 minutes, then cool and grind them. Soak the dates in water for about 10 minutes, drain and cut into small pieces.
- Filling
Whip the cream. Dissolve the Zeesan in the water and add the ground nuts and dates. Mix everything together and fold in the whipped cream in 3 parts.
- Filling
Spread the combined mixture onto the roulade, roll it up and chill.
- Glaze
Bring the cream to the boil, add the Arabesque, dissolve and blend. Cover the roulade with the finished glaze and chill. 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.