Sunny Afternoon
Sponge, Oat cookie layer, Citrus and apricot jelly, Chocolate mousse and Velvet spray — a Zeelandia recipe in 5 components. Uses Zeelandia Qki Oat Cookie Mix 20 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing speed (sponge)
- medium
- mixing time (sponge)
- 4 min
- mixing speed (oat cookie layer)
- low
- mixing time (oat cookie layer)
- 4 min
- baking temperature (oat cookie layer)
- 180 °C
- baking time (oat cookie layer)
- 20 min
- caramelising temperature (chocolate)
- 180 °C
- caramelising time (chocolate)
- 8 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Babka E limited | 250 g |
| Eggs | 125 g |
| Oil | 125 g |
Oat cookie layer
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 250 g |
| Butter | 75 g |
| Flaked almonds | 50 g |
Citrus and apricot jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 400 g |
| Orange juice | 400 g |
| Lime juice | 30 g |
| Pectin | 8 g |
| Sugar | 10 g |
| Canned mandarins | 900 g |
Chocolate mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 690 g |
| Cream (30% fat) | 1575 g |
| Gelatine | 30 g |
| Water | 135 g |
| Coarse sea salt | 15 g |
Velvet spray
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 200 g |
| Oil | 100 g |
| Food colouring | 4 g |
Method
- Sponge
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into 5 rings measuring 15 cm.
- Oat cookie layer
Mix all ingredients at low speed for about 4 minutes (using a flat beater). Deposit onto the Babka E limited sponge, about 75 g per piece. Bake at 180 °C for about 20 minutes. After cooling, place the cake discs in clean rings lined with acetate film and freeze.
- Citrus and apricot jelly
On the frozen discs, place mandarins, about 180 g per piece. Mix the pectin with the sugar. Heat the orange juice and lime juice, add the pectin and sugar mixture, bring to the boil and add to the Fruitful Apricot. Pour the finished jelly over the mandarins, about 160 g per piece. Freeze the whole.
- Chocolate mousse
Place Arabesque 29% chocolate on a silicone mat and caramelise in the oven at 180 °C for about 8 minutes. Soak the gelatine in water. Bring 400 g of the cream to the boil, dissolve the soaked gelatine in it, and pour the hot liquid over the caramelised Arabesque 29% chocolate. Combine everything with a blender and cool. Whip the remaining 1175 g of cream and fold it in in portions. Deposit the finished mousse into a 17 cm ring lined with acetate film, about 480 g per piece, and press in the frozen disc with the jelly. Freeze the whole.
- Velvet spray
Melt the Arabesque 29% chocolate with the oil and add colouring until the desired colour is obtained. Apply the mixture to the frozen product with a spray compressor to create a velvet effect.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.