Apple Spelt Slice (Kostka Jabłkowo - Orkiszowa)
Spelt sponge, Jelly, Cream and Glaze — a Zeelandia recipe in 4 components, makes 1 frame about 40 × 60 cm. Uses Jelly Neutral 5 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (spelt sponge)
- 4 min
- mixing speed (spelt sponge)
- low
- baking temperature (spelt sponge)
- 180 °C
- baking time (spelt sponge)
- 50 min
Ingredients
Spelt sponge
| Ingredient | Quantity |
|---|---|
| Spelt Cake Mix with Nuts | 2000 g |
| Eggs | 1000 g |
| Oil | 1000 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Stewed Apple | 1100 g |
| Jelly Neutral 5 kg | 250 g |
| Water | 500 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Pear | 250 g |
| Cream Alternative Rosette 12 × 1 L | 400 ml |
| Cream (30% fat) | 1000 g |
| Water | 250 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 210 g |
Method
- Spelt sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter evenly in a frame of about 40 × 60 cm. Bake at 180°C for about 50 minutes. Cool and divide into three layers of equal thickness.
- Jelly
Dissolve the jelly in hot boiled water and leave to cool. Add the stewed apple and mix thoroughly. Pour the setting jelly evenly over a chilled spelt layer placed in the frame, press down with a second spelt layer. Chill.
- Cream
Combine the chilled cream with Rosette and whip. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread half of the cream (about 950 g) evenly over the spelt layer, press down with the third layer. Spread the remaining cream evenly over the top of the cake and chill.
- Glaze
Bring the cream to the boil and pour it over the Arabesque chocolate. Combine thoroughly. Cool and pour evenly over the surface of the chilled cake.
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.