Filled Loaf Cake (Pear Orchard)
Cake, Fruit filling, Glaze and Cream — a Zeelandia recipe in 4 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (cake)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 40 min
- time in mould before demoulding (cake)
- 15 min
- glaze temperature
- 35 °C
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Sandia E limited | 1000 g |
| Oil | 460 g |
| Eggs | 460 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Gelatine | 15 g |
| Water | 50 g |
| Fruitful Pear | 700 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg | 750 g |
| Oil | 208 g |
| Food colouring | 2 g |
Cream
| Ingredient | Quantity |
|---|---|
| ZeelaFix | 18 g |
| Mascarpone | 250 g |
| Cream (30% fat) | 500 g |
Method
- Cake
Mix all ingredients at medium speed for about 4 minutes using a flat beater. Deposit the batter into tube moulds, about 320 g each. Bake at 180°C for about 40 minutes. After about 15 minutes remove from the moulds. Cool.
- Fruit filling
Soak the gelatine in the water. Melt the soaked gelatine and combine it with the Fruitful Pear. Pipe the filling into the cakes, about 125 g per cake, using a piping bag. Cool.
- Glaze
Melt the Arabesque Blanc 29 chocolate with the oil, add the food colouring and combine with a hand blender. Coat the cooled cakes with the glaze at about 35°C.
- Cream
Mix the ZeelaFix with the sugar, add it to the cream with the mascarpone and whip to the desired consistency. Deposit the finished cream onto the cakes, about 120 g per cake.
Decoration: 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.