Fruit Ballerina
Cake, Cream and Jelly — a Zeelandia recipe in 3 components, makes 4 ballerina cakes, about 16 cm diameter (250 g each). Uses Maestro Custard Cream 10 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (cake)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 25 min
- mixing time (cream)
- 4 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Babka E limited | 500 g |
| Eggs | 250 g |
| Oil | 250 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 200 g |
| Water | 500 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 120 g |
| Water | 75 g |
| Frozen raspberries | 150 g |
Method
- Cake
Mix all ingredients at medium speed for about 4 minutes (using a flat beater). Deposit the batter into four ballerina baking moulds about 16 cm in diameter (250 g each). Bake at 180°C for about 25 minutes.
- Cream
Mix all ingredients at high speed for about 4 minutes (using a whisk). Pipe the cream onto the surface of the cakes (about 100 g each; using a piping bag). Chill. Keep the remaining cream for decoration.
- Jelly
Bring all ingredients to the boil and blend until smooth with a blender. Pour the mass onto the surface of the cream (about 80 g each) and let it cool.
Decoration: decorate as desired. Decorate the cakes with the remaining cream (about 75 g each).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.