Cherry Piegusek
Sponge, Cream and Cherry topping — a Zeelandia recipe in 3 components, makes 3 sheets 60 × 40 cm. Uses Delice Patissière Custard Cream – 10 kg.
- mixing time (sponge)
- 5 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 15-20 min
- whipping time (cream)
- 6 min
- mixing speed (cream)
- medium
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Honey Piegusek | 1500 g |
| Eggs | 750 g |
| Margarine (80% fat) | 750 g |
| Water | 75 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 750 g |
| Milk (2% fat) | 2500 g |
Cherry topping
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 1400 g |
| Cherry-flavoured jelly | 225 g |
| Water | 100 g |
Method
- Sponge
Mix all ingredients for about 5 minutes on low speed using a flat beater. Pour onto 3 sheets 60 × 40 cm. Bake at about 190 °C for about 15–20 minutes. (Margarine can be replaced with oil or butter.)
- Cream
Whip for 6 minutes on medium speed.
- Cherry topping
Bring the water to the boil, dissolve the jelly in it and combine with the cherries. Pour the sweetened mixture onto the cooled sponge.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.