Jelly Fantasy
Jelly Fantasy — a Zeelandia recipe in 4 components. Uses Sandia Pound Cake Mix 25 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30-40 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Sandia Pound Cake Mix 25 kg | 2000 g |
| Oil | 600 g |
| Eggs | 600 g |
| Water | 600 g |
Jelly cubes
| Ingredient | Quantity |
|---|---|
| Cherry-flavour jelly | 100 g |
| Water | 500 g |
| Gooseberry-flavour jelly | 100 g |
| Water | 500 g |
| Lemon-flavour jelly | 100 g |
| Water | 500 g |
Jelly foam
| Ingredient | Quantity |
|---|---|
| Orange-flavour jelly | 150 g |
| Water | 650 g |
| Cream (30% fat) | 600 g |
| Icing sugar | 80 g |
| Lemons | 8 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 900 g |
| Water | 80 g |
| Gelatine | 20 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Divide the batter into two equal parts and spread into two frames of about 60x40 cm. Bake at 180°C for about 30-40 minutes.
- Jelly cubes
Dissolve each jelly in hot water. Cool. Cut into cubes.
- Jelly foam
Whip the chilled cream with the icing sugar. Dissolve the jelly in hot water. Add the lemon juice. Cool. Add the setting jelly to the whipped cream and mix thoroughly (using a whisk). Combine with the diced jellies. Spread the mass evenly on the cooled sponge. Place the second sponge on top and press lightly. Chill the whole.
- Decoration
Soak the gelatine. Bring the cream to the boil, add the soaked gelatine and combine with Satina Pro White. Blend. Then pour over the chilled cake and spread evenly. 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.