Caramel with Pear
Caramel sponge, Pear jelly, Cream and Kajmak cream — a Zeelandia recipe in 4 components. Uses Cake Mix, Caramel – 25 kg, Jelly Neutral 5 kg and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25 min
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Pear jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Pear | 2500 g |
| Jelly Neutral 5 kg | 250 g |
| Water | 1000 g |
| Ground cloves | 2 g |
| Grated orange zest | 5 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 400 g |
| Cream (30% fat) | 1500 g |
| Mascarpone | 500 g |
| Water | 500 g |
Kajmak cream
| Ingredient | Quantity |
|---|---|
| ZeelaFix | 40 g |
| Kajmak milk confectionery mass | 80 g |
| Cream (30% fat) | 1000 g |
| Sugar | 60 g |
Method
- Caramel sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a 60 x 40 cm frame. Bake at 180 °C for about 25 minutes.
- Pear jelly
Dissolve the jelly in hot water, add the cloves and grated orange zest. Mix everything with Fruitful Pear and spread over the cooled caramel sponge.
- Cream
Whip the chilled cream with the mascarpone; dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined. Spread the finished mass evenly over the set pear jelly.
- Kajmak cream
Mix ZeelaFix with the sugar, add to the chilled cream and whip until stiff. At the end of whipping add the kajmak. Pipe onto the cream layer using a piping bag.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.