Caramel-Orange Slice
Sponge, Crumble and Orange cream — a Zeelandia recipe in 3 components, makes 1 tray about 40 × 60 cm. Uses Cake Mix, Caramel – 25 kg, Zeelandia Qki Oat Cookie Mix 20 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 4 min
- mixing time (crumble)
- 2 min
- baking temperature
- 180 °C
- baking time
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 800 g |
| Eggs | 400 g |
| Oil | 400 g |
| Water | 50 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 300 g |
| Margarine (80% fat) | 100 g |
| Wheat flour type 500 | 50 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 190 g |
| Cream Alternative Rosette 12 × 1 L | 200 g |
| Cream (30% fat) | 700 g |
| Water | 200 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 40 × 60 cm.
- Crumble
Mix all ingredients on low speed for about 2 minutes using a flat beater. Increase the speed and mix until the ingredients are combined. Spread the crumble over the caramel sponge. Bake at 180°C for about 30 minutes. Cool. Cut into two layers of about 30 × 40 cm.
- Orange cream
Whip the chilled cream and Rosette together. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the cream evenly over the first caramel layer and press the second layer gently on top.
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.