Tropical Siesta
Sponge, Jelly, Foam and Mango glaze — a Zeelandia recipe in 4 components, makes 1 tray 60 × 40 cm. Uses Paletta Cold Glaze Neutral Gel 6 kg and Presta Filling 12 kg (Zeelandia), Mango.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Sandia Lemon E Limited | 750 g |
| Eggs | 450 g |
| Oil | 450 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Lemon-flavour jelly | 200 g |
| Fruitful Tropical | 1200 g |
| Water | 600 g |
| Mint | 50 g |
| Lime juice | 50 g |
Foam
| Ingredient | Quantity |
|---|---|
| Lemon-flavour jelly | 260 g |
| Water | 1000 g |
| Icing sugar | 110 g |
| Cream (30% fat) | 1000 g |
| Lemon juice | 15 g |
Mango glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Presta Filling 12 kg (Zeelandia), Mango | 400 g |
| Water | 200 g |
| Gelatine | 40 g |
Method
- Sponge
Mix all ingredients at medium speed for about 4 minutes (using a flat beater).
- Sponge
Deposit the batter into a 60/40 cm frame.
- Sponge
Bake at 180°C for about 25 minutes.
- Sponge
After cooling, level the top of the sponge. Chill.
- Jelly
Dissolve the lemon-flavour jelly in the water. Add Fruitful Tropical, the chopped mint and the lime juice.
- Jelly
Pour the setting jelly over the chilled sponge, level and chill.
- Foam
Dissolve the jelly in the water and cool it.
- Foam
Whip the cream, icing sugar and lemon juice, then combine with the cooled lemon jelly.
- Foam
Pour the finished foam over the cooled jelly layer. Level the whole and chill.
- Mango glaze
Soak the gelatine in water. Melt the soaked gelatine, add Paletta Cold and Presta Mango and combine with a blender.
- Mango glaze
Pour the finished glaze over the surface of the cake and chill.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.