Lava Cheesecake
Mango sponge, Cheese mass and Mango jelly — a Zeelandia recipe in 3 components, makes 1 frame 60 × 40 cm. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (sponge)
- medium
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- mixing speed (cheese mass)
- medium
- mixing time (cheese mass)
- 10 min
Ingredients
Mango sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 750 g |
| Eggs | 375 g |
| Oil | 375 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Semi-fat quark | 4000 g |
| Cream (30% fat) | 1600 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 1600 g |
| Gelatine | 80 g |
| Water | 300 g |
Mango jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavour jelly | 330 g |
| Water | 600 g |
| Mango pulp | 750 g |
Method
- Mango sponge
Mix all ingredients together at medium speed (using a flat beater) for about 4 minutes.
- Mango sponge
Deposit the batter into a frame measuring 60 x 40 cm.
- Mango sponge
Bake at 180°C for about 40 minutes. Allow to cool.
- Cheese mass
Soak the 80 g of gelatine in cold water. Whip the cream.
- Cheese mass
Mix the quark at medium speed (using a flat beater) for about 10 minutes.
- Cheese mass
Add the whipped cream in portions, then the melted chocolate. Finally add the melted gelatine.
- Cheese mass
Spread the whole mass over the mango base.
- Mango jelly
Dissolve the jelly in hot water and mix thoroughly, add the mango pulp and mix, then bring the mass to the setting stage.
- Mango jelly
Pour over the top of the cheese mass and make decorative swirl patterns. It is advisable that the cheese mass and the mango jelly are at the same setting stage.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.