Klementyna Babka
Chocolate Cake and Additions — a Zeelandia recipe in 2 components. Uses Cake Mix, Chocolate – 25 kg and Poppy Seed Paste, 12 kg.
- mixing speed
- low
- mixing time
- 3-4 min
- baking temperature
- 175-180 °C
- baking time
- 50 min
Ingredients
Chocolate Cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1100 g |
| Eggs | 550 g |
| Oil | 550 g |
Additions
| Ingredient | Quantity |
|---|---|
| Poppy Seed Paste, 12 kgPoppy Seed Filling 12 kg | 400 g |
| Canned mandarins | 400 g |
Method
- Chocolate Cake
Mix all ingredients on low speed for about 3-4 minutes (using a flat beater). Divide the finished batter into two parts. Deposit the first part into 5 kugelhopf (ring) moulds (about 220 g per piece).
- Additions
On top of the Chocolate Cake batter deposit the Poppy Seed Filling (about 40 g per piece). Then arrange the mandarins (about 40 g per piece).
Cover with the rest of the Chocolate Cake batter (about 220 g per piece). Then deposit the remaining Poppy Seed Filling (about 40 g per piece) and mandarins (about 40 g per piece) on the surface.
Bake the babkas at 175-180 °C for about 50 minutes. Cool after baking. 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.