Amber Surprise CATALOGUE
Gingerbread sponge, Gingerbread cream, Nuts and almonds and Jelly — a Zeelandia recipe in 4 components. Uses Zeelandia Spice Cake Mix 25 kg, Zeesan Cream Stabiliser, Neutral – 4 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
Ingredients
Gingerbread sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 1200 g |
| Eggs | 200 g |
| Oil | 300 g |
| Water | 400 g |
Gingerbread cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 250 g |
| Cream Alternative Rosette 12 × 1 L | 250 ml |
| Water | 250 g |
| Cream (30% fat) | 1000 g |
| Gingerbread spice | 10 g |
Nuts and almonds
| Ingredient | Quantity |
|---|---|
| Walnuts | 350 g |
| Almonds, slivered | 150 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavour jelly | 600 g |
| Water | 3000 g |
Method
- Gingerbread sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter over the whole surface of a 40x60 cm tray. Bake at 180°C for about 25-30 minutes. After baking, leave to cool.
- Gingerbread cream
Whip the chilled cream together with Rosette. Mix Zeesan Neutral thoroughly with the water and the gingerbread spice. Add the whipped cream in portions and mix until a uniform cream is obtained. Spread the finished cream unevenly over the whole surface of the cooled gingerbread sponge, placed in a 40x60 cm frame.
- Nuts and almonds
Lightly chop the walnuts. Scatter the nuts and almonds over the whole surface of the cake. Chill.
- Jelly
Dissolve the jelly in hot, boiled water and leave to cool. Pour the lightly setting jelly over the cake. 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.