Orient Express
Mango-passion fruit sponge, Green tea sponge, Peach-passion fruit cream, Gel and Chocolate glaze — a Zeelandia recipe in 5 components. Uses Paletta Cold Glaze Neutral Gel 6 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (mango-passion fruit sponge)
- 4 min
- baking temperature (mango-passion fruit sponge)
- 180 °C
- baking time (mango-passion fruit sponge)
- 20 min
- mixing time (green tea sponge)
- 4 min
- baking temperature (green tea sponge)
- 180 °C
- baking time (green tea sponge)
- 20 min
- glaze heating temperature
- 40 °C
Ingredients
Mango-passion fruit sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 1500 g |
| Oil | 750 g |
| Eggs | 750 g |
Green tea sponge
| Ingredient | Quantity |
|---|---|
| Eggs | 360 g |
| Oil | 360 g |
Peach-passion fruit cream
| Ingredient | Quantity |
|---|---|
| Zeesan Peach-Passion Fruit | 360 g |
| Water | 430 g |
| Cream (30% fat) | 1700 g |
Gel
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 200 g |
Chocolate glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 650 g |
| Oil | 65 g |
| Pistachios | 140 g |
Method
- Mango-passion fruit sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into two frames measuring 60 x 40 cm. Bake at 180°C for about 20 minutes. Cool.
- Green tea sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into one frame measuring 60 x 40 cm. Bake at 180°C for about 20 minutes. Cool.
- Peach-passion fruit cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold in gently until combined.
Assembly: on the first mango-passion fruit sponge spread 800 g (per piece) of peach-passion fruit cream and cover it with the green tea sponge. Spread 800 g (per piece) of peach-passion fruit cream again and cover with the second mango-passion fruit sponge. Chill the whole. Protect the remaining cream and use it for decoration.
- Gel
Spread Paletta Cold evenly over the surface of the cake. Cut the cake into rectangles measuring 18 x 8 cm. Freeze.
- Chocolate glaze
Combine the chocolate with the oil and heat to 40°C. Coat the cut pieces with the finished glaze (dipping the cake in the glaze and removing excess glaze from the underside). Sprinkle the edges with crushed pistachios.
Decoration: decorate as desired, or with the cream prepared earlier. Zeelandia recommends the Bon Ton Listek decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.