Spring Cheesecake (catalogue)
Sponge, Soaking syrup, Cheese mousse, Strawberry mousse and Jelly — a Zeelandia recipe in 5 components. Uses Zeelandia Viennese Torte Mix 20 kg and Jelly Neutral 5 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgViennese Sponge Mix 20 kg | 1000 g |
| Margarine (80% fat) | 500 g |
| Eggs | 500 g |
Soaking syrup
| Ingredient | Quantity |
|---|---|
| Water | 200 g |
| Sugar | 100 g |
| Spirit | 30 g |
Cheese mousse
| Ingredient | Quantity |
|---|---|
| Mascarpone | 500 g |
| Cheesecake curd cheese | 500 g |
| Cream (30% fat) | 1000 g |
| Sweetened condensed milk | 500 g |
| Gelatine | 50 g |
| Water | 200 g |
Strawberry mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Strawberry | 200 g |
| Water | 200 g |
| Cheesecake curd cheese | 400 g |
| Cream (30% fat) | 500 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 400 g |
| Water | 2000 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 25-30 minutes. Allow to cool. Divide into 2 layers of equal thickness.
- Soaking syrup
Boil the water with the sugar. Allow to cool, then combine with the spirit. Soak the sponge layers with the syrup (using a brush).
- Cheese mousse
Whip the chilled cream; soak the gelatine in water. Aerate the mascarpone, cheesecake curd cheese and condensed milk on high speed (using a whisk). Combine with the liquefied gelatine. Add the whipped cream and mix until combined. Pipe 1/2 of the mousse (about 1100 g) in strips along the sponge, about 2 cm apart, onto the sponge layer placed in the frame.
- Strawberry mousse
Whip the chilled cream. Combine the cream with the cheesecake curd cheese. Dissolve the Zeesan thoroughly in the water, then add the whipped cheese and cream mixture in portions and mix gently until combined. Pipe 1/2 of the mousse (about 650 g) in strips to fill the gaps between the cheese mousse. Press down with the second sponge layer. Pipe the remaining cheese mousse and strawberry mousse in the same way, but across the cake. Chill.
- Jelly
Dissolve the jelly in hot water and leave to cool. Pour the setting jelly evenly over the chilled cake. Chill. Edible flowers, mint leaves etc. can be set into the jelly.
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.