Ring in Ring
Sponge, Fruit cream, Chocolate mousse, Fruit and Jelly — a Zeelandia recipe in 5 components, makes 4 cakes in 18 cm rings. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Jelly Neutral 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15-20 min
- jelly cooling temperature
- 20 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 400 g |
| Eggs | 200 g |
| Oil | 200 g |
Fruit cream
| Ingredient | Quantity |
|---|---|
| Zeesan Peach-Passion Fruit | 155 g |
| Water | 140 g |
| Cream (30% fat) | 700 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 350 g |
| Cream (30% fat), to boil | 200 g |
| Cream (30% fat), to whip | 470 g |
| Gelatine | 13 g |
| Water | 40 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Peaches in syrup | 800 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 200 g |
| Water | 1000 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Portion the mixture into 4 rings 18 cm in diameter, about 200 g per piece. Bake at 180°C for about 15-20 minutes. Once the sponges have cooled, place them in 18 cm rings lined with ring foil.
- Fruit cream
Whip the chilled cream. Dissolve the Zeesan Peach-Passion Fruit thoroughly in hot water. Add the whipped cream in portions and fold gently until combined. Portion the mixture onto the previously prepared sponges, about 245 g per piece. Chill.
- Chocolate mousse
Place 4 rings about 12 cm in diameter, lined with ring foil on the outside, on the chilled mousse. Fill the gap between the rings with chocolate mousse, about 260 g per piece. Once the mousse has set, remove the inner ring and the ring foil. Note: do not freeze with the inner ring.
Chocolate mousse (preparation): soak the gelatine in cold water. Whip the chilled cream (470 g). Bring the cream (200 g) to the boil, pour it over the Arabesque Blanc 29 chocolate and combine with the liquefied gelatine. Gently fold the whole into the previously whipped cream.
- Fruit
Cut the peaches into quarters and arrange them in the hollows prepared in the mousse.
- Jelly
Dissolve the jelly in hot water. Cool to about 20°C. Pour the jelly over the peaches arranged earlier. Chill. Optionally place edible flowers between the peaches.
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.