Gingerbread with Apple and Pear Cream
Gingerbread sponge, Pear cream, Apple jelly and Ganache — a Zeelandia recipe in 4 components, makes 2 frames about 40 × 60 cm. Uses Zeelandia Gingerbread Cake Mix, Cream Alternative Rosette 12 × 1 L and Jelly Neutral 5 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
- ganache temperature (before pouring)
- 38 °C
Ingredients
Gingerbread sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 2000 g |
| Eggs | 700 g |
| Oil | 1000 g |
| Water | 200 g |
Pear cream
| Ingredient | Quantity |
|---|---|
| Zeesan Pear | 200 g |
| Cream Alternative Rosette 12 × 1 L | 400 ml |
| Cream (30% fat) | 600 g |
| Water | 250 g |
Apple jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 250 g |
| Jabłko Prażone (baked apple) | 1000 g |
| Water | 600 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 200 g |
Method
- Gingerbread sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter into two frames of about 40 × 60 cm. Bake at 180°C for about 20 minutes. Cool.
- Pear cream
Whip the chilled cream together with Rosette. Dissolve Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the pear cream evenly over one sponge. Chill.
- Apple jelly
Dissolve the jelly in hot, boiled water. Add the Jabłko Prażone and mix thoroughly. Cool. Pour the setting jelly evenly over the pear cream and press gently with the second gingerbread sponge. Chill.
- Ganache
Bring the cream to the boil. Pour it over the Arabesque chocolate and mix gently. Cool the ganache to about 38°C and pour it over the surface of the chilled cake. Chill.
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.