Honey Cake with Coconut
Honey Cake with Coconut — a Zeelandia recipe in 6 components. Uses Zeelandia Honey Cake Mix 25 kg, Zeelandia Vancream Custard Powder, 10 kg and Frutafill Fruit Filling 70% 6 kg, Apricot.
- mixing time (shortcrust)
- 5 min
- baking temperature (shortcrust)
- 190 °C
- baking time (shortcrust)
- 10 min
- mixing time (honey cake)
- 5 min
- baking temperature (assembled cake)
- 180 °C
- baking time (assembled cake)
- 40 min
- heating temperature (Paletta Gel)
- 90 °C
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Kruche Special | 1000 g |
| Perla | 400 g |
| Margarine (80% fat) | 450 g |
| Eggs | 50 g |
Jam
| Ingredient | Quantity |
|---|---|
| Apricot jam | 500 g |
Honey cake
| Ingredient | Quantity |
|---|---|
| Zeelandia Honey Cake Mix 25 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Coconut mass
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 10 kgVankrem | 45 g |
| Desiccated coconut | 220 g |
| Sugar | 220 g |
| Egg white | 220 g |
Apricot filling
| Ingredient | Quantity |
|---|---|
| Frutafill Fruit Filling 70% 6 kg, Apricot | 1000 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Paletta Apricot Glaze 13 kgPaletta Gel Apricot | 300 g |
| Flaked almonds | 50 g |
Method
- Shortcrust
Mix all ingredients on low speed for about 5 minutes using a flat beater.
- Shortcrust
Roll out a sheet of about 40 x 60 cm.
- Shortcrust
Bake at 190°C for about 10 minutes.
- Jam
Spread the jam evenly over the shortcrust base, then press the Honey Cake with the apricot filling and coconut mass onto it.
- Honey cake
Mix all ingredients on low speed for about 5 minutes using a flat beater.
- Honey cake
Spread the batter into a frame of about 40 x 60 cm and level it.
- Coconut mass
Mix the sugar, desiccated coconut and egg white, add the Vankrem (as a powder), and mix until a uniform mass is obtained.
- Apricot filling
Pipe the Frutafill Apricot with a piping bag diagonally, alternating with the coconut mass, on the surface of the Honey Cake. Bake at 180°C for about 40 minutes. Allow to cool.
- Decoration
Heat the Paletta Gel in a gel melter at about 90°C until completely liquefied. Cover the surface of the cake with the gel and sprinkle with flaked almonds.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.