Mint Stracciatella
Sponge, Syrup and Cream — a Zeelandia recipe in 3 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- about 4 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- about 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Oil | 675 g |
| Eggs | 675 g |
Syrup
| Ingredient | Quantity |
|---|---|
| Water | 250 g |
| Sugar | 200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 2000 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
| Water | 500 g |
Method
- Sponge
Mix all ingredients on medium speed for about 4 minutes using a flat beater. Spread the mass into a frame of about 40 x 60 cm. Bake at 180°C for about 20 minutes.
- Syrup
Bring the water to the boil with the sugar and cool. Sprinkle the syrup over the mint sponge.
Decoration: melt Arabesque chocolate, pour it onto parchment and spread to a thickness of about 0.1 cm. Chop the set chocolate into small pieces.
- Cream
Dissolve Zeesan thoroughly in the water. Add the whipped chilled cream in portions and fold gently until combined. Add about 300 g of the chopped Arabesque chocolate and mix. Spread the cream evenly over the mint sponge. Sprinkle the remaining chocolate over the top of the cake.
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.