Mini Cappuccino Dessert
Sponge, Cherries in gel, Neutral cream and Cappuccino cream — a Zeelandia recipe in 4 components, makes 60 pieces. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 6 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Biscuit | 200 g |
| Eggs | 200 g |
| Espresso coffee infusion | 20 ml |
Cherries in gel
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 1200 g |
Neutral cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 170 g |
| Water | 210 g |
| Cream (30% fat) | 850 g |
Cappuccino cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cappuccino | 170 g |
| Water | 210 g |
| Cream (30% fat) | 850 g |
Method
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk).
- Sponge
Add the espresso infusion and mix thoroughly. Spread the mass evenly on a silicone mat of about 40 x 60 cm. Bake at 240 °C for about 6 minutes. Cool, then cut out 60 pieces in the shape and size of the container in which the dessert will be prepared.
- Cherries in gel
Dose Frutafill cherry into sixty containers (using a piping bag, about 20 g per piece).
- Neutral cream
Dissolve Zeesan thoroughly in the water. Add the whipped, chilled cream in portions and fold gently until combined. Pipe the cream onto the cherries in gel (using a piping bag, about 20 g per piece) and press gently with the sponge.
- Cappuccino cream
Dissolve Zeesan thoroughly in the water. Add the whipped, chilled cream in portions and fold gently until combined. Pipe the mass onto the neutral cream (using a piping bag, about 20 g per piece).
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.