Ingredients

Recipe
1000 g		Biscamix
1000 g		eggs
25 g		lemon zest
Filling
400 g		Zeesan neutral
500 g		water
2000 g		whipping cream
120 g		Compound Orange
Decoration
600 g		Paletta Spray Apricot

Working method

Mix all the ingredients and whip for 6 minutes at high speed and 2 minutes low speed with the wisk till a smooth batter.
Fill 4 baking trays of 60 x 35 cm, thickness 4 mm.
Baking temperature 220°C.
Baking time 6 minutes.
Mix the Zeesan Neutral, water (25°C) and the compound orange.
Blend the semi whipped cream carefully with the Zeesan/water mixture.
Fill each layer of sponge cake with 800 grams of bavaroise.
Roll up and put into the refrigerator before freezing, to get an optimal setting.
Finishing, glaze the roll with Paletta Spray Apricot.
Cut each roll in three and decorate with orange slices, kiwi and strawberry, glaze with Paletta Spray Apricot.
Yield 12 orange schnitten.