Vienna Sponge Afternoon
Butter sponge, Cream and pear mousse, Italian meringue and Vanilla cream — a Zeelandia recipe in 4 components, makes about 30 pieces, about 4 × 10 cm each. Uses Zeelandia Viennese Torte Mix 20 kg, Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- mixing speed (meringue)
- high
- mixing time (meringue)
- 4-5 min
- mixing speed (vanilla cream)
- high
- mixing time (vanilla cream)
- 4 min
Ingredients
Butter sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Viennese Torte Mix 20 kgVienna Sponge Mix 20 kg | 500 g |
| Eggs | 250 g |
| Margarine (80% fat) | 250 g |
Cream and pear mousse
| Ingredient | Quantity |
|---|---|
| Zeesan Pear | 140 g |
| Cream (30% fat) | 700 g |
| Water | 175 g |
Italian meringue
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 60 g |
| Water | 60 g |
| Sugar | 60 g |
| Citric acid | 0.4 g |
| Gelatine | 1.6 g |
| Water (for soaking the gelatine) | 16 g |
Vanilla cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 80 g |
| Cream Alternative Rosette 12 × 1 L | 80 ml |
| Water | 200 g |
Method
- Butter sponge
Mix all ingredients on medium speed for about 5 minutes using a flat beater. Deposit the batter into a frame of about 20 × 60 cm. Bake at 180°C for about 20 minutes. Cool.
- Cream and pear mousse
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the cream evenly over the butter sponge. Chill the cake and cut it into pieces of about 4 × 10 cm (about 30 pieces).
- Italian meringue
Soak the gelatine in the water (about 16 g), then liquefy the gelatine. Mix Bianca Meringue, water and sugar on high speed for about 4–5 minutes using a whisk. At the end of mixing add the citric acid, then the liquefied gelatine. Decorate the cake pieces with the meringue and lightly torch it.
- Vanilla cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Finish the cake pieces with the vanilla cream. Decorate as desired. Zeelandia recommends the decorations Bonton Perła, BonTon Mini Perły and Perełki w Białej Czekoladzie.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.