Pouches with Tiramisu Cream
Sponge, Apricot filling, Tiramisu cream and Glaze — a Zeelandia recipe in 4 components. Uses Zeesan Cream Stabiliser, Tiramisu – 4 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 6 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Biscuit | 800 g |
| Eggs | 1000 g |
| Cocoa | 200 g |
| Sugar | 100 g |
| Water | 100 g |
Apricot filling
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 280 g |
Tiramisu cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 280 g |
| Water | 350 g |
| Cream (30% fat) | 1400 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Scaldis White |
Method
- Sponge
Mix all ingredients at high speed for about 8 minutes (using a whisk). Spread the batter evenly on four silicone mats of about 40 x 60 cm (about 550 g each). Bake at 240°C for about 6 minutes.
- Apricot filling
Spread the Fruitful evenly on the sponges (about 70 g each).
- Tiramisu cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the cream evenly on the apricot filling (about 500 g each). Cut each into two sheets of about 30 x 40 cm and roll up into a roulade. Chill. Cut each roulade into six pieces (mini roulades).
- Glaze
Melt the Scaldis White in a water bath or microwave. Spread a thin layer on cellophane or a marble surface. Form pouches and place them on the mini roulades.
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.