Gingerbread Metre Loaf - Star
Gingerbread Metre Loaf - Star — a Zeelandia recipe in 2 components. Uses Zeelandia Spice Cake Mix 25 kg and Zeelandia Fondant Ready (14 kg).
- mixing time (gingerbread cake)
- 4 min
- mixing speed (gingerbread cake)
- low
- baking temperature
- 180 °C
- baking time
- 60 min
- fondant heating temperature
- 45 °C
Ingredients
Gingerbread cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Spice Cake Mix 25 kgGingerbread Cake Mix 25 kg | 1000 g |
| Oil | 250 g |
| Water | 450 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 150 g |
| Flaked almonds | 50 g |
Method
- Gingerbread cake
Mix all ingredients on low speed for about 4 minutes using a flat beater. Pour the batter into a Ziarnovity baking mould.
Almond paste: form a roll from the Perla, about as long as the baking mould, place it into the batter and press it in lightly.
Bake at 180°C for about 60 minutes. Remove the baked cake from the mould ("upside down").
- Decoration
Heat the Fondant Ready to about 45°C, stirring continuously. Cover the surface of the cake with the fondant. Sprinkle with flaked almonds. *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.