Gingerbread Cake with Fruit and Nuts
Gingerbread dough, Fruit and nuts and Glaze — a Zeelandia recipe in 3 components. Uses Zeelandia Spice Cake Mix 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing speed (gingerbread dough)
- low
- mixing time (gingerbread dough)
- 4 min
- baking temperature
- 180 °C
- baking time
- 60 min
- gel heating temperature (glaze)
- 90 °C
Ingredients
Gingerbread dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 3000 g |
| Bind It | 60 g |
| Beer (may be replaced with water) | 1350 ml |
| Oil | 750 g |
Fruit and nuts
| Ingredient | Quantity |
|---|---|
| Raisins | 450 g |
| Flaked almonds | 200 g |
| Walnuts | 250 g |
| Dried prunes | 160 g |
| Candied orange peel | 200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 200 g |
Method
- Gingerbread dough
Mix Bind It with the gingerbread cake mix. Mix all ingredients at low speed for about 4 minutes (using a flat beater). The beer can be replaced with water.
- Fruit and nuts
Soak the raisins, then drain them thoroughly. Chop the almonds, walnuts and prunes. Add the fruit and nuts at the end of mixing the gingerbread dough. Deposit the batter into a frame measuring about 40 x 60 cm.
Almond paste: Roll out the Perla almond paste to a thickness of about 0.3 cm. Cut out stars in various sizes. Place the stars on the surface of the gingerbread cake with fruit and nuts. Bake at 180°C for about 60 minutes.
- Glaze
Heat the gel to about 90°C and apply it to the cakes (using a brush or a confectionery glazing tool).
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.