Wheel of Fortune
Sponge, Fruit filling and Cream — a Zeelandia recipe in 3 components. Uses Zeelandia Sponge Mix Classic 15 kg.
- mixing time (sponge)
- 6-8 min
- baking temperature (sponge)
- 220 °C
- baking time (sponge)
- 6-8 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 300 g |
| Eggs | 150 g |
| Water | 60 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Rose-flavoured filling | 100 g |
| Frutta Top Raspberries in gel | 400 g |
| Water | 25 g |
| Gelatine | 5 g |
Cream
| Ingredient | Quantity |
|---|---|
| Milano Krem | 65 g |
| Cream (30% fat) | 415 g |
| Cheesecake curd cheese | 205 g |
| Sugar | 30 g |
| Lemon juice | 5 g |
Method
- Sponge
Whip all ingredients on high speed for about 6-8 minutes using a whisk. Spread the mass evenly on a tray of about 60 x 40 cm lined with a silicone mat or baking paper. Bake at 220°C for about 6-8 minutes. Leave to cool.
- Fruit filling
Soak the gelatine in cold water. Combine the rose-flavoured filling with the Frutta Top raspberries in gel, then with the dissolved gelatine. Spread the finished mass on the previously baked sponge. Freeze lightly.
- Cream
Whip the chilled cream with the sugar. Combine the whipped cream with the cheesecake curd cheese and Milano Krem. Mix on high speed (using a whisk) until the ingredients are combined. Spread the finished cream on the lightly frozen sponge. Cut the sponge into 6 equal strips about 55 cm long and about 6.5 cm wide. Roll the roulade into a coil 6.5 cm high, attaching the further strips of sponge. Chill the whole.
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.