Lime Breeze
Sponge base, Lemon cheese mass and Lemon-lime glaze — a Zeelandia recipe in 3 components. Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge base)
- 4 min
- baking temperature (sponge base)
- 180 °C
- baking time (sponge base)
- 25 min
Ingredients
Sponge base
| Ingredient | Quantity |
|---|---|
| Babka E limited | 750 g |
| Eggs | 375 g |
| Oil | 375 g |
Lemon cheese mass
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 500 g |
| Fruitful Lemon | 400 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
| Water | 500 g |
| Semi-fat curd cheese | 500 g |
| Cream (30% fat) | 1100 g |
Lemon-lime glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 330 g |
| Fruitful Lemon | 330 g |
| Water | 26 g |
| Gelatine | 130 g |
| Lime zest | 5 g |
Method
- Sponge base
Mix all ingredients on medium speed for about 4 minutes using a flat beater.
- Sponge base
Deposit the batter into a 60/40 cm frame.
- Sponge base
Bake at 180°C for about 25 minutes.
- Sponge base
After cooling, cut out 6 round bases 17 cm in diameter. Place the discs in a frame lined with foil.
- Lemon cheese mass
Combine the cream, ZEELAsoftSER and curd cheese, then whip gently.
- Lemon cheese mass
Mix Zeesan Neutral with the water and combine with the curd cheese and cream mass until smooth. Add Fruitful Lemon.
- Lemon cheese mass
Deposit the finished mass, about 500 g per piece, onto the previously cut Babka E limited discs. Chill everything.
- Lemon-lime glaze
Soak the gelatine in water. Melt the soaked gelatine and add it to Paletta Cold and Fruitful Lemon. Combine everything with a blender without aerating, and add the lime zest.
- Lemon-lime glaze
Pour the finished glaze, about 135 g, over the cooled cheese mass.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.