Lime Breeze Squares
Babka E Limited base, Lime mass and Lemon-lime glaze — a Zeelandia recipe in 3 components, makes 1 frame 60 × 40 cm. Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (base)
- 4 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 25 min
Ingredients
Babka E Limited base
| Ingredient | Quantity |
|---|---|
| Babka E Limited | 750 g |
| Eggs | 375 g |
| Oil | 375 g |
Lime mass
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 750 g |
| Fruitful Lemon | 600 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 600 g |
| Water | 750 g |
| Cheesecake curd cheese | 750 g |
| Cream (30% fat) | 1650 g |
Lemon-lime glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Fruitful Lemon | 400 g |
| Water | 150 g |
| Gelatine | 30 g |
| Lime zest | 6 g |
Method
- Babka E Limited base
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into a 60/40 cm frame. Bake at 180 °C for about 25 minutes. After cooling, level the top of the sponge.
- Lime mass
Combine the cream, ZEELAsoftSER and curd cheese, then whip gently. Mix Zeesan Neutral with the water, combine with the curd cheese and cream mass until uniform, and add Fruitful Lemon. Deposit the finished mass onto the previously baked Babka E Limited base. Level everything and chill.
- 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. Pour the finished glaze onto the cooled cheese mass, level and chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.