Tropical Echo
Sponge, Crunchy layer, Mousse and Tropical jelly — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low or medium
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 26 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Mango Tropicana E limited | 750 g |
| Oil | 375 g |
| Eggs | 375 g |
| Candied orange peel | 200 g |
| Lemon peel | 10 g |
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Flaked almonds | 100 g |
| Desiccated coconut | 150 g |
| Oil | 80 g |
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 250 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Peach-Passion Fruit | 240 g |
| Cream Alternative Rosette 12 × 1 L | 200 ml |
| Water | 240 g |
| Cream (30% fat) | 1000 g |
Tropical jelly
| Ingredient | Quantity |
|---|---|
| Water | 1000 g |
| Orange-flavour jelly | 320 g |
| Fruitful Tropical | 2000 g |
Method
- Sponge
Mix all ingredients on low or medium speed for about 5 minutes using a flat beater. Pour the batter into a prepared frame measuring 60 x 40 cm. Sprinkle lightly with candied orange peel. Bake at about 180°C for about 26 minutes.
- Crunchy layer
Toast the flaked almonds and desiccated coconut. Melt Arabesque Blanc 29 together with the oil, then combine with the almonds and coconut. Spread evenly over the mango sponge.
- Mousse
Whip the cream together with Rosette. Combine Zeesan thoroughly with the water and gently fold into the whipped cream. Spread the cream evenly over the sponge.
- Tropical jelly
Dissolve the jelly in hot, boiled water. Cool, then combine with Fruitful Tropical filling. Pour over the chilled mousse layer.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.