Winter Roulade
Winter Roulade — a Zeelandia recipe in 4 components. Uses Zeelandia Sponge Mix Classic 15 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (sponge)
- 6-8 min
- baking temperature (sponge)
- 240 °C
- baking time (sponge)
- 5 min
- fondant heating temperature
- 40-48 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 310 g |
| Eggs | 170 g |
| Water | 70 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 130 g |
| Cream (30% fat) | 500 g |
| Mascarpone | 150 g |
| Water | 100 g |
| Gingerbread spice | 2 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 300 g |
Method
- Sponge
Mix all ingredients on high speed for about 6–8 minutes using a whisk attachment. Spread the batter evenly on a silicone mat of about 40 x 60 cm. Bake at 240°C for about 5 minutes. Leave to cool.
- Filling
Spread the Fruitful Cherry evenly over the surface of the sponge.
- Cream
Whip the chilled cream. Combine the cream with the mascarpone and the gingerbread spice. Dissolve the Zeesan thoroughly in the water. Add the cream and cheese mixture in portions and fold gently until combined. Spread the cream over the filling, level it and roll up into a roulade.
- Decoration
Decorate as desired. Heat the Fondant Ready to about 40–48°C, stirring continuously. Cover the surface of the roulade with the fondant.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.