Snow Queen
Sponge, Ganache, Apple and pineapple jelly, Coconut mousse and Paletta Cold — a Zeelandia recipe in 5 components. Uses Zeelandia Sponge Mix Classic 15 kg, Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 8 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 500 g |
| Eggs | 300 g |
| Water | 50 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 300 g |
| Cream (30% fat) | 675 g |
| Glucose syrup | 80 g |
| Gelatine | 10 g |
| Agar | 7 g |
| Water | 30 g |
Apple and pineapple jelly
| Ingredient | Quantity |
|---|---|
| Baked Apple Filling | 680 g |
| Canned pineapple (diced) | 400 g |
| Pectin | 20 g |
| Sugar | 20 g |
| Ground cardamom | 2 g |
Coconut mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 500 g |
| Coconut pulp | 300 g |
| Cream (30% fat) | 700 g |
| Gelatine | 20 g |
| Water | 60 g |
| Desiccated coconut | 70 g |
Paletta Cold
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 300 g |
Method
- Sponge
Mix all ingredients on high speed for about 8 minutes (using a whisk). Spread the batter evenly in a 40 x 30 cm frame. Bake at 180°C for about 20 minutes.
- Ganache
Bring the cream, glucose syrup and agar to the boil. Then add the soaked gelatine and mix until the gelatine has dissolved, then pour over the chocolate. Combine everything with a blender. Pour onto the frozen sponge.
- Apple and pineapple jelly
Blend the canned pineapple and heat it, then add the pectin mixed with the sugar. Bring everything to the boil. Add the baked apple filling. Pour the whole jelly onto the set ganache.
- Coconut mousse
Whip the chilled cream. Soak the gelatine in the water. Bring the coconut pulp to the boil and add the melted gelatine to it. Combine with the Arabesque Blanc 29 chocolate. Combine everything with the whipped cream and desiccated coconut. Pour the finished mousse onto the chilled jelly.
- Paletta Cold
Cover the surface of the cake with the plasticised gel.
Decoration: decorate as desired. Zeelandia recommends the Bon Ton Śnieżka decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.