Toffee Roulade
Sponge, Blackcurrant jelly, Cream and Ganache — a Zeelandia recipe in 4 components, makes 1 roulade, 60/40 cm. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 230 °C
- baking time (sponge)
- 7 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Toffee Cake Mix | 400 g |
| Eggs | 220 g |
| Oil | 165 g |
| Water | 30 g |
Blackcurrant jelly
| Ingredient | Quantity |
|---|---|
| Frozen blackcurrants | 200 g |
| Sugar | 20 g |
| Water | 25 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Mascarpone | 100 g |
| Cream (30% fat) | 400 g |
| Water | 125 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 140 g |
Method
- Sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter into a roulade sheet of 60/40 cm. Bake at 230 °C for about 7 minutes. Turn the baked sponge over and leave to cool.
- Blackcurrant jelly
Bring the blackcurrants, water and sugar to the boil. Then add Zeesan blackcurrant. Mix everything and leave to cool. Spread the cooled blackcurrant jelly on the sponge.
- Cream
Whip the chilled cream and mascarpone. Dissolve the Zeesan thoroughly in the water. Add the whipped cream with mascarpone in portions. Mix gently until combined. Then spread the cream on the blackcurrant jelly. Roll everything up tightly into a roulade. Then chill.
- Ganache
Bring the cream to the boil, then pour it over the milk chocolate. Combine with a blender. Cover the chilled roulade with the ganache prepared this way. 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.