Mango Roll
Mango sponge, Redcurrant gel and Cream — a Zeelandia recipe in 3 components. Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- medium or high
- baking temperature (sponge)
- 210 °C
- baking time (sponge)
- 6-8 min
- mixing speed (cream)
- high
Ingredients
Mango sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 500 g |
| Eggs | 300 g |
| Oil | 275 g |
Redcurrant gel
| Ingredient | Quantity |
|---|---|
| Frozen redcurrants | 300 g |
| Sugar | 60 g |
| Water | 50 g |
| Gelatine | 15 g |
| Water (for soaking the gelatine) | 40 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 250 g |
| Cream Alternative Rosette 12 × 1 L | 250 ml |
| Water | 500 g |
Method
- Mango sponge
Mix all ingredients on medium or high speed for about 4 minutes using a flat beater.
- Mango sponge
Form the roll sponge on paper or a silicone mat.
- Mango sponge
Bake with plenty of steam in the oven. After baking, remove the sponge from the tray so that it does not dry out.
- Redcurrant gel
Soak the gelatine in cold water. Bring the water, redcurrants and sugar to the boil. Blend with a hand blender.
- Redcurrant gel
Warm the gelatine and add it to the redcurrant mass. Cool. Spread the gel over the surface of the roll sponge.
- Cream
Whip Soft Krem with the water on high speed using a whisk. Add Rosette vegetable cream and whip to the desired consistency.
- Cream
Spread the cream over the surface of the redcurrant gel. Roll up the roll, then chill. Decorate as desired. Note: do not pierce the mass.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.