Pomegranate Tower
Pomegranate Tower — a Dawn Foods recipe in 5 components (yield: Sponge: 1 sheet 60 × 40 cm). Uses Dawn Delifruit Classic Mango Filling 2.7 kg.
- specific gravity (sponge batter)
- 450-500 g/l
- mixing time (sponge)
- 8 min
- baking temperature (sponge, bottom)
- 200 °C
- baking temperature (sponge, top)
- 210 °C
- baking temperature (sponge, rotary oven)
- 180 °C
- baking time (sponge)
- 10-12 min
- water temperature (bavarois)
- 40 °C
- specific gravity (whipped Vegantop)
- 500-550 g/L
- whipping time (meringue)
- 4 min
- baking temperature (meringue)
- 110 °C
- baking temperature (meringue, rotary oven)
- 90 °C
- baking time (meringue)
- 60-70 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Sponge Cake Mix Vegan Plain | 500 g |
| Soy drink, unsweetened, 4°C | 300 g |
| Dawn Red Colouring |
Vegan pomegranate bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Vegan Fond Neutral | 110 g |
| Water 40°C | 90 g |
| Soy drink* (Alpro) | 90 g |
| Vegantop** (Debic) | 355 g |
| Dawn Pomegranate Compound | 35 g |
Filling
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Mango Filling 2.7 kg | 225 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Dawn Meringue Mix Vegan | 500 g |
| Icing sugar / fine caster sugar | 500 g |
| Water | 330 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Fine caster sugar | 50 g |
| Red powder colouring |
Method
- Base
Whisk all ingredients with a whisk on high speed for 8 minutes (specific gravity: 450-500 g/l).
- Base
Bake in a deck oven (add a little steam): bottom heat 200°C, top heat 210°C (rotary oven 180°C) for 10-12 minutes.
- Base
Leave to cool, cut strips of 5 cm x 20 cm and cut out discs of 5 cm Ø. Place the strips in a ring of 6 cm Ø and place the cut-out sponge disc on the bottom of the ring.
- Vegan pomegranate bavarois
Stir the Vegan Fond Neutral, soy drink, Compound and water together until smooth. Fold in the lumpy Vegantop in 2 stages.
- Filling
Pipe about 40 g of bavarois into the mould and pipe about 15 g of Delifruit Mango into the centre.
- Meringue
Whisk all ingredients on the highest speed for 4 minutes with a whisk to a stiff foam. Pipe caps from it.
- Meringue
Pipe flat caps and normal caps and stick them together after drying.
- Finishing
Mix the caster sugar and colouring and sprinkle over the caps. Bake in a deck oven at 110°C (rotary oven 90°C) for 60-70 minutes.
- Finishing
Place 2 meringue caps on the filled sponge disc and finish as desired.
*Use the soy drink unsweetened and not chilled.
**Whip the Vegantop to a specific gravity of 500-550 g/L.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.