Vanilla Square with Marmalade
Vanilla Square with Marmalade — a Zeelandia recipe in 4 components, makes 1 tray 60 × 40 cm. Uses Jelly Neutral 5 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Chocolate Pearls, Chocolate.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Vanilla Flavour Pound Cake Mix | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Multi-fruit Marmalade CL | 1200 g |
| Jelly Neutral 5 kg | 500 g |
| Water | 1200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 300 g |
| Water | 300 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Chocolate Pearls, Chocolate | 50 g |
Method
- Sponge
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Spread the mass on a 60 x 40 cm tray. Bake at 180°C for about 30 minutes.
- Fruit layer
Dissolve the jelly in hot boiled water. Cool slightly and add to the marmalade. Then spread on the chilled sponge.
- Cream
Whip the chilled cream. Dissolve Zeesan Neutral thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the finished cream unevenly over the marmalade. Chill.
- Decoration
Decorate as desired. Sprinkle the chocolate pearls over the surface of the cake.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.