Zielono Mi
Sponge, Filling, Mousse and Glaze — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot), Zeelandia Arabesque White Couverture 29% 5 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 20 min
- liquefying temperature (mousse)
- 30 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Oil | 270 g |
| Eggs | 270 g |
Filling
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 450 g |
| Water | 75 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 375 g |
| Cream (30% fat) | 200 g |
| Gelatine | 15 g |
| Water | 60 g |
| Cream (30% fat) | 500 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 400 g |
| Water | 150 g |
| Gelatine | 20 g |
Method
- Sponge
Mix all products together for 4 minutes on low speed using a flat beater, spread the mass on a 40x60 cm tray and bake for about 20 minutes at about 190 °C, cool and cut lengthwise into two layers.
- Filling
Bring all products to the boil, cool, spread on one of the sponge layers, cover with the second layer and press down.
- Mousse
Soak the gelatine in the water, bring the cream (200 g) to the boil with Fruitful Veggie beetroot and add the soaked gelatine, pour over the chocolate and liquefy at a temperature of about 30 °C, add the remaining whipped cream and combine gently. Spread the resulting mousse on the assembled layers and chill.
- Glaze
Soak the gelatine in the water, melt it in the microwave, combine with the gel and Fruitful Veggie beetroot. Finish the chilled cake with it.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.