Strawberry Romance
Shortcrust base, Marzipan-raspberry filling, Strawberry filling, White chocolate and raspberry plastic ganache and Chocolate-raspberry coating — a Zeelandia recipe in 5 components, makes 16 pieces (7 × 20 cm) from a 60 × 40 cm tray. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (shortcrust base)
- 3 min
- dough thickness (shortcrust base)
- 0.4 cm
- baking temperature (marzipan-raspberry filling)
- 180 °C
- baking time (marzipan-raspberry filling)
- 15 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 1000 g |
| Butter | 450 g |
| Eggs | 50 g |
Marzipan-raspberry filling
| Ingredient | Quantity |
|---|---|
| Egg whites | 200 g |
| Frozen raspberries | 100 g |
Strawberry filling
| Ingredient | Quantity |
|---|---|
| Fruitful Strawberry | 1600 g |
| Gelatine | 50 g |
| Water | 200 g |
White chocolate and raspberry plastic ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5kg (white chocolate) | 600 g |
| Cream (30% fat) | 1350 g |
| Glucose syrup | 160 g |
| Gelatine | 20 g |
| Water | 60 g |
| Agar | 14 g |
| Frozen raspberries | 200 g |
Chocolate-raspberry coating
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5kg (white chocolate) | 750 g |
| Cocoa butter | 75 g |
| Freeze-dried raspberries | 15 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll the shortcrust dough out to a thickness of about 0.4 cm and line a 60 × 40 cm tray with it.
- Marzipan-raspberry filling
Thaw the raspberries. Combine all ingredients with a whisk. Spread the mass on the shortcrust and bake at about 180 °C for about 15 minutes.
- Strawberry filling
Soak the gelatine in water, then dissolve it and combine with Fruitful Strawberry. Spread the filling prepared this way on the previously baked shortcrust and marzipan-raspberry base. Leave the whole to set.
Ganache: bring the cream, syrup, raspberries and agar to the boil, then add the gelatine soaked in water and stir until the gelatine has dissolved. Pour over the chocolate and combine with a blender. Pour the ganache over the previously prepared cake and chill. Cut into 16 pieces (7 × 20 cm), then freeze.
Coating: melt the Arabesque chocolate together with the cocoa butter and mix. At the end add the freeze-dried raspberries and stir again. Dip the frozen mazurkas in the chocolate coating so that the top and sides are covered with a thin chocolate-raspberry layer. 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.