Pistachio Swiss Roll
Sponge, Fruit jelly, Cream and Glaze — a Zeelandia recipe in 4 components. Uses Maestro Pistachio Cake Mix 15 kg and Zeelandia Arabesque Milk Couverture 34% 5 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 220 °C
- baking time (sponge)
- 5 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Maestro Pistachio Cake Mix 15 kg | 300 g |
| Eggs | 300 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Frutta Top Strawberries in Gel | 300 g |
| Gelatine | 10 g |
| Water | 30 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Chocolate | 125 g |
| Cream (30% fat) | 500 g |
| Water | 125 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 140 g |
| Zeelandia Arabesque Milk Couverture 34% 5 kgArabesque Lait 34 chocolate |
Method
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk). Spread the mass evenly on a silicone mat of about 60 x 40 cm. Bake at 220°C for about 5 minutes. Leave to cool.
- Fruit jelly
Soak the gelatine in cold water. Combine the FT Strawberries in Gel with the previously dissolved gelatine. Spread the jelly onto the previously baked sponge.
- Cream
Whip the chilled cream. Dissolve the Zeesan Chocolate thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the finished cream over the fruit jelly. Roll up the roulade. Chill.
- Glaze
Bring the cream to the boil, then pour it over the Arabesque Lait 34 chocolate. Combine with a blender. Cover the chilled roulade with the glaze prepared this way. 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.