Layered Cake - Easter
Sponge, Cream, Fruit filling and Shortcrust dough — a Zeelandia recipe in 4 components, makes 1 tray about 40 × 60 cm. Uses Cake Mix, Yoghurt – 25 kg and Maestro Custard Cream 10 kg.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
- mixing time (shortcrust dough)
- 3 min
- mixing speed (shortcrust dough)
- medium
- baking temperature
- 180 °C
- baking time
- 50 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1500 g |
| Eggs | 450 g |
| Water | 450 g |
| Oil | 450 g |
Cream
| Ingredient | Quantity |
|---|---|
| Maestro Custard Cream 10 kg | 200 g |
| Water | 500 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Baked Apple | 600 g |
| Fruitful Cherry | 200 g |
Shortcrust dough
| Ingredient | Quantity |
|---|---|
| Kruche Special | 1000 g |
| Margarine (80% fat) | 450 g |
| Eggs | 50 g |
| Cocoa | 20 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater. Deposit the batter into a frame of about 40 × 60 cm.
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk. Pipe the cream in spots (using a piping bag) onto the yoghurt sponge in the frame.
- Fruit filling
Pipe the Frutafill Cherry and Baked Apple in spots (using a piping bag) onto the cake.
- Shortcrust dough
Mix all ingredients (except the cocoa) on medium speed for about 3 minutes using a flat beater. Divide into two parts. Add the cocoa to one part and knead until combined. Roll out both doughs to a thickness of about 5 mm. Cut out discs about 3 cm in diameter. Arrange them on top of the cake (alternating dark and light discs). Bake at 180°C for about 50 minutes.
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.