Honey Cake Layered with Marmalade
Honey Cake Layered with Marmalade — a Zeelandia recipe in 4 components. Uses Zeelandia Honey Cake Mix 25 kg and Paletta Cold Glaze Neutral Gel 6 kg.
- mixing time (shortcrust)
- 3 min
- mixing time (honey cake)
- 5 min
- baking temperature (honey cake)
- 180 °C
- baking time (honey cake)
- 60 min
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Kruche Special | 600 g |
| Eggs | 30 g |
| Margarine (80% fat) | 270 g |
Marmalade
| Ingredient | Quantity |
|---|---|
| Marmalade | 1400 g |
Honey cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Honey Cake Mix 25 kg | 1500 g |
| Eggs | 750 g |
| Oil | 750 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Cold Glaze Neutral Gel 6 kg | 200 g |
Method
- Shortcrust base
Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll out a sheet of about 40 x 60 cm.
- Marmalade
Spread part of the marmalade (about 400 g) over the shortcrust.
- Honey cake
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter evenly over the marmalade.
Bake at 180°C for about 60 minutes. Allow to cool.
Divide into three sheets of equal thickness (one sheet will consist of the shortcrust and marmalade).
- Marmalade
Spread marmalade evenly between the cake layers (about 400 g each) and press down gently. Spread the remaining marmalade evenly over the top of the cake.
- Decoration
The marzipan can be coloured honey-coloured (using food colourings). Roll out a sheet of marzipan of about 40 x 60 cm, press the honeycomb marker over its whole surface and lay it on the cake.
Decorate as desired. Cover the surface of the cake with Paletta Cold.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.