Gingerbread Ballerina Cake (Piernikowa kraina)
Gingerbread Ballerina Cake (Piernikowa kraina) — a Zeelandia recipe in 4 components, makes 6 cakes in 16 cm diameter moulds. Uses Zeelandia Gingerbread Cake Mix, Maestro Custard Cream 10 kg and Neutral Paste/Glaze 12.5 kg (Hot).
- mixing speed (gingerbread dough)
- low
- mixing time (gingerbread dough)
- 4 min
- baking temperature (gingerbread dough)
- 180 °C
- baking time (gingerbread dough)
- 25 min
- mixing speed (cream)
- high
- mixing time (cream)
- 4 min
Ingredients
Gingerbread dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 1000 g |
| Eggs | 350 g |
| Oil | 500 g |
| Water | 100 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 60 g |
| Water | 150 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 1000 g |
| Water | 150 g |
| Gelatine | 15 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 200 g |
| Water | 60 g |
| Roasted almonds | 200 g |
Method
- Gingerbread dough
Mix all ingredients (except the Perla) on low speed for about 4 minutes (using a flat beater). Crumble the Perla into six 16 cm diameter moulds for baking the ballerina cakes (about 30 g each). Spread the batter evenly into the moulds over the Perla (about 325 g each). Bake at 180°C for about 25 minutes.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Pipe the cream onto the surface of the cakes (about 35 g each; using a piping bag). Chill.
- Filling
Soak the gelatine in water. Melt the soaked gelatine and combine thoroughly with the Frutafill Cherry. Spread the filling evenly over the cream (about 190 g each).
- Decoration
Decorate as desired. Bring the Paletta Neutral Paste to the boil with the water. Apply the glaze to the sides of the cakes (using a brush or a pastry glazing tool) and coat with roasted almonds.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.