Tropical Gingerbread
Gingerbread base, Yoghurt mass, Fruit jelly and Gel — a Zeelandia recipe in 4 components. Uses Zeelandia Gingerbread Cake Mix, Zeesan Cream Stabiliser, Neutral – 4 kg and Presta Filling 12 kg (Zeelandia), Mango.
- mixing time (gingerbread base)
- 3 min
- baking temperature (gingerbread base)
- 180 °C
- baking time (gingerbread base)
- 15 min
Ingredients
Gingerbread base
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 750 g |
| Eggs | 337 g |
| Oil | 412 g |
| Water | 75 g |
Yoghurt mass
| Ingredient | Quantity |
|---|---|
| Gelatine | 60 g |
| Water | 250 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 300 g |
| Cream (30% fat) | 1500 g |
| Natural yoghurt | 1500 g |
| Water | 400 g |
| Lemon juice | 100 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Presta Filling 12 kg (Zeelandia), Mango | 1200 g |
| Tropical fruit flavoured jelly | 160 g |
| Water | 600 g |
Gel
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Water | 80 g |
| Gelatine | 16 g |
Method
- Gingerbread base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the batter evenly into a 60 x 40 cm frame. Bake at 180°C for about 15 minutes.
- Yoghurt mass
Soak the gelatine in 250 g of water. Dissolve it.
- Yoghurt mass
Whip the cream. Dissolve the Zeesan Neutral thoroughly in 400 g of water. Add the dissolved gelatine, the natural yoghurt, the lemon juice and, in portions, the whipped cream. Mix gently until combined. Spread the yoghurt mass over the gingerbread base.
- Fruit jelly
Dissolve the jelly in hot, boiled water. Then combine it with the Presta Mango. Spread the fruit jelly over the surface of the cake and gently swirl it in with the yoghurt mass. Chill the whole.
- Gel
Soak the gelatine in cold water and dissolve it. Combine the Paletta Cold with the dissolved gelatine. Spread the Paletta Cold evenly over the surface of the cakes.
Decoration: 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.