Gingerbread Cube with Fruit
Gingerbread Cube with Fruit — a Zeelandia recipe in 4 components, makes 1 frame about 20 × 60 cm. Uses Zeelandia Gingerbread Cake Mix, Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 175 °C
- baking time (sponge)
- 40 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 750 g |
| Eggs | 335 g |
| Oil | 412 g |
| Water | 75 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 1000 g |
| Water | 200 g |
| Plum | 400 g |
| Blackcurrant | 400 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 750 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 150 g |
| Water | 150 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 300 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter into a frame of about 20 × 60 cm. Bake at 175°C for about 40 minutes. Cool and cut into two layers of equal thickness. Place one of them in a frame of the same size. Freeze.
- Jelly
Bring all ingredients to the boil. Pour onto the sponge layer and press down with the second layer. Freeze.
- Cream
Whip the chilled cream. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions, folding gently until combined. Spread the cream on the cake and level it. Chill.
- Decoration
Decorate as desired. Cover the surface of the cake with a thin layer of glaze (using a brush or a pastry glaze applicator).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.