Christmas Gingerbread and Pear Roulade
Roulade, Pear filling, Pear cream and Glaze — a Zeelandia recipe in 4 components. Uses Zeelandia Gingerbread Cake Mix and Cream Alternative Rosette 12 × 1 L.
- mixing time (roulade)
- 4 min
- mixing speed (roulade)
- low
- baking temperature (roulade)
- 220 °C
- baking time (roulade)
- 6-7 min
Ingredients
Roulade
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 400 g |
| Eggs | 200 g |
| Oil | 200 g |
| Water | 50 g |
Pear filling
| Ingredient | Quantity |
|---|---|
| Fruitful Pear | 400 g |
Pear cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 400 g |
| Cream Alternative Rosette 12 × 1 L | 100 ml |
| Zeesan Pear | 100 g |
| Water | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 70 g |
Method
- Roulade
Mix all ingredients on low speed for about 4 minutes (using a flat beater).
- Roulade
Spread the batter evenly on a tray lined with paper (40/60 cm).
- Roulade
Bake at 220 °C for about 6-7 minutes. Allow to cool.
- Pear filling
Spread the Fruitful Pear on the cooled roulade.
- Pear cream
Whip the chilled cream with Rosette. Dissolve the Zeesan thoroughly in the water.
- Pear cream
Add the whipped cream in portions and mix gently until combined. Spread the finished cream evenly over the roulade. Roll up and set aside to chill.
- Glaze
Bring the cream to the boil and dissolve the chocolate in it. Cover the roulade with the cooled glaze. 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.