Recipe library Zeelandia recipe Tarts & shortcrust4 components

Cheese and Poppy Seed Cake

Name: Cheese and Poppy Seed Cake
Ingredients: 900 g Kruche Klasyczne short pastry mix; 405 g Margarine (80% fat); 45 g Eggs; 1200 g Poppy Seed Paste, 12 kg; 125 g Eggs; 125 g Butter; 500 g Sernik Klasyczny Fix cheesecake mix; 100 g Bianca Meringue; 850 g Cheesecake curd cheese; 300 g Milk (3.2% fat); 225 g Eggs; 100 g Water; 300 g Zeelandia Arabesque White Couverture 29% 5 kg

Cheese and Poppy Seed Cake — a Zeelandia recipe in 4 components. Uses Poppy Seed Paste, 12 kg and Zeelandia Arabesque White Couverture 29% 5 kg.

Cheese and Poppy Seed Cake — Zeelandia recipe photo

mixing time (short pastry base): 3 min
baking temperature (cheese mass): 160 °C
baking time (cheese mass): 90 min

Ingredients

Short pastry base

Ingredient	Quantity
Kruche Klasyczne short pastry mix	900 g
Margarine (80% fat)	405 g
Eggs	45 g

Poppy seed mass

Ingredient	Quantity
Poppy Seed Paste, 12 kgPoppy Seed Filling 12kg	1200 g
Eggs	125 g
Butter	125 g

Cheese mass

Ingredient	Quantity
Sernik Klasyczny Fix cheesecake mix	500 g
Bianca Meringue	100 g
Cheesecake curd cheese	850 g
Milk (3.2% fat)	300 g
Eggs	225 g
Water	100 g

Decoration

Ingredient	Quantity
Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29% 5kg	300 g

Method

Short pastry base
Mix all ingredients with a flat beater on low speed for about 3 minutes.
Short pastry base
Roll the short pastry out to a thickness of about 4 mm, line 6 moulds measuring 10 cm by 20 cm, and line the sides with the pastry up to a height of about 5 cm.
Poppy seed mass
Combine all ingredients until the consistency is uniform. Dose about 240 g into each mould.
Cheese mass
Combine the Sernik Klasyczny Fix with the milk. Then mix the curd cheese and add the eggs. Combine the Sernik Klasyczny Fix and milk mixture with the cheese mass. Mix until the consistency is uniform.
Cheese mass
Combine the Bianca Meringue with the water, then whip and gently fold into the cheese mass.
Cheese mass
Pour the prepared cheese mass into the 6 lined moulds, 340 g per piece.
Bake at 160 °C for about 90 minutes. After baking, turn the cheesecakes upside down.
Decoration
Temper the chocolate, make the decorations and 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.