By the Fireplace
Gingerbread base, Cheese and poppy seed mass and Grapefruit-orange jelly — a Zeelandia recipe in 3 components. Uses Zeelandia Gingerbread Cake Mix, ZEELAsoftSER Vanilla Cream Cheese 12 kg and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (gingerbread base)
- 10 min
- baking temperature (gingerbread base)
- 180 °C
- baking time (gingerbread base)
- 20 min
Ingredients
Gingerbread base
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 750 g |
| Oil | 412 g |
| Eggs | 337 g |
| Water | 75 g |
Cheese and poppy seed mass
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 800 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 900 g |
| Poppy Seed Paste, 12 kgPoppy seed filling 12 kg | 800 g |
| Almond flavouring AP004/T | 4 g |
| Cream (30% fat) | 1600 g |
| Natural yogurt | 800 g |
| Water | 800 g |
| Butter | 400 g |
Grapefruit-orange jelly
| Ingredient | Quantity |
|---|---|
| Frugella Orange | 750 g |
| Gelatine | 30 g |
| Grapefruit juice | 750 g |
Method
- Gingerbread base
Mix all ingredients on low speed for about 10 minutes (using a flat beater). Spread the mixture into a 60/40 cm frame. Bake at 180 °C for about 20 minutes. Cool the cake and level it.
- Cheese and poppy seed mass
Whip the cream. Combine the ZEELAsoftSER, poppy seed filling and butter. Aerate gently, then add the natural yogurt and mix.
- Cheese and poppy seed mass
Combine the Zeesan Neutral with the water, mix with the whipped cream, then gently combine everything together. Finally add the almond flavouring AP004/T. Pour the mass onto the gingerbread base and chill.
- Grapefruit-orange jelly
Soak the gelatine in grapefruit juice (100 g). Combine grapefruit juice (650 g) with Frugella Orange, warm gently and blend. Add the melted gelatine, mix the jelly and pour it onto the previously chilled cake.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.