Halloween Vlaai
Halloween Vlaai — a Dawn Foods recipe in 5 components. Uses Dawn Foods Flavouring Compounds, Orange – 1 kg.
- mixing time (filling)
- 3 min
- mixing speed (filling)
- medium
- baking temperature (filling, deck oven)
- 200 °C
- baking temperature (filling, rotary oven)
- 180 °C
- baking time (filling)
- 25 min
- mixing speed (ghost decoration)
- highest
- baking temperature (ghost decoration, deck oven)
- 110 °C
- baking temperature (ghost decoration, rotary oven)
- 90 °C
- baking time (ghost decoration)
- 40 min
- water temperature (orange bavarois)
- 25 °C
- warming temperature (finishing)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 1000 g |
| Butter | 600 g |
| Caster sugar | 500 g |
| Water | 100 g |
Filling
| Ingredient | Quantity |
|---|---|
| Creme Cake Mix Chocolate | 770 g |
| Egg | 270 g |
| Oil | 230 g |
| Water | 190 g |
| Dawn Koekzoet | 80 g |
| Dawn Confibel Apricot | 250 g |
| Dawn Delifruit Orange | 250 g |
Orange bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Neutral | 275 g |
| Water (25°C) | 275 g |
| Unsweetened whipping cream (semi-whipped) | 1375 g |
| Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound | 110 g |
Ghost decoration
| Ingredient | Quantity |
|---|---|
| Dawn Silvia Meringue Powder | 500 g |
| Water | 175 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Orange 2.73845.700.300 | 500 g |
Method
- Base
Briefly mix all ingredients into a creamed (piped-type) dough, then chill. Mix through again and add extra water if necessary. Roll out to 5.5 mm thickness and line vlaai tins of 22 cm diameter.
- Filling
Mix all ingredients for 3 minutes at medium speed with the flat beater into a chocolate batter.
- Filling
Spread about 50 g Confibel Apricot on the vlaai base and about 300 g chocolate batter on top. Bake in a deck oven at 200°C (rotary oven 180°C) for 25 minutes. Leave to cool.
- Filling
Pipe a spiral of about 50 g Delifruit Orange onto the base and freeze.
- Orange bavarois
Mix the Fond with the water, then add the Compound. Fold in the semi-whipped cream in two stages. Spread about 400 g bavarois on the vlaai and freeze.
- Ghost decoration
Mix Silvia with the water. Whisk at the highest speed with a whisk to a firm foam. Pipe drops and then bake in a deck oven at 110°C (rotary oven 90°C) for 40 minutes. Pipe chocolate eyes on the meringue drops.
- Finishing
Warm the Souplesse to 40°C, pour it over the vlaai and finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.