Double Layer Cake MAX
Chocolate cake, Cherries, Yoghurt cake, Cream and Glaze — a Zeelandia recipe in 5 components, makes 1 frame about 40 × 60 cm. Uses Zeelandia Vancream Custard Powder, 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (chocolate cake)
- 4 min
- mixing time (yoghurt cake)
- 4 min
- baking temperature (yoghurt cake)
- 180 °C
- baking time (yoghurt cake)
- 35 min
Ingredients
Chocolate cake
| Ingredient | Quantity |
|---|---|
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Cherries
| Ingredient | Quantity |
|---|---|
| Frozen cherries | 600 g |
Yoghurt cake
| Ingredient | Quantity |
|---|---|
| Yoghurt MAX E limited | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kgVankrem (Vancream Custard) 25 kg | 450 g |
| Cream Alternative Rosette 12 × 1 L | 500 ml |
| Water | 1000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 200 g |
| Glucose syrup | 20 g |
Method
- Chocolate cake
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a frame of about 40 × 60 cm.
- Cherries
Arrange the cherries over the whole surface of the cake.
- Yoghurt cake
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter over the chocolate cake with cherries. Bake at 180°C for about 35 minutes. Leave to cool.
- Cream
Mix all ingredients on high speed (using a whisk) until smooth and uniform. Spread the cream over the cake. Chill.
- Glaze
Bring the cream with the syrup to the boil and pour over the Satina PRO. Mix until uniform (using a blender) and cool. Cover the surface of the cake with the 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.