Strawberry Summer
Sponge, Strawberry jelly and Custard cream — a Zeelandia recipe in 3 components, makes 1 tray 60 × 40 cm. Uses Sandia Pound Cake Mix 25 kg, Neutral Paste/Glaze 12.5 kg (Hot) and Delice Patissière Custard Cream – 10 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 35 min
- whipping time (custard cream)
- 4 min
- mixing speed (custard cream)
- high
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Sandia Pound Cake Mix 25 kg | 1000 g |
| Margarine (80% fat) | 230 g |
| Oil | 300 g |
| Eggs | 300 g |
| Water | 300 g |
Strawberry jelly
| Ingredient | Quantity |
|---|---|
| Strawberries | 750 g |
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 750 g |
| Pectin NH | 15 g |
| Sugar | 20 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 800 g |
| Water | 1500 g |
| Butter | 200 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into a 60/40 cm frame. Bake at 180 for about 35 minutes.
- Strawberry jelly
Bring the strawberries and Paletta neutral paste to the boil, add the pectin mixed with the sugar and bring everything to the boil again. Pour onto the frozen Sandia sponge.
- Custard cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Spread the cream evenly over the set strawberry jelly.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.