Miętusek with Fruit
Sponge, Fruit, Pear cream, Glaze and Lemon cream — a Zeelandia recipe in 5 components, makes 1 frame about 40 × 60 cm. Uses Zeesan Cream Stabiliser, Lemon – 4 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- medium
- baking temperature
- 170 °C
- baking time
- 35 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 450 g |
| Oil | 450 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 1000 g |
Pear cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1000 g |
| Water | 250 g |
| Zeesan Pear | 250 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Gelatine | 8 g |
| Water | 40 g |
| Green food colouring | 1 g |
Lemon cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 700 g |
| Water | 175 g |
| Zeesan Cream Stabiliser, Lemon – 4 kg | 175 g |
Method
- Sponge
Mix all ingredients on medium speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm.
- Fruit
Pipe Frutafill Apricot (using a piping bag) in strips on the surface of the sponge. Bake at 170°C for about 35 minutes. Leave to cool.
- Pear cream
Dissolve Zeesan thoroughly in the water. Add the whipped chilled cream in portions and fold gently until combined. (The chilled cream is whipped first.) Spread the cream on the sponge, level it and chill.
- Glaze
Soak the gelatine in the water. Combine Palette Cold White with the soaked gelatine and the food colouring. Cover the surface of the pear cream evenly with the glaze.
- Lemon cream
Whip the chilled cream; dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Pipe the cream onto the surface of the glaze (using a piping bag with a round nozzle) and chill. Cut the cake into triangles with sides of about 10 cm.
Decoration: 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.