Loaded Yoghurt Cake
Yoghurt cake, Rising custard, Crumble and Fruit — a Zeelandia recipe in 4 components. Uses Cake Mix, Yoghurt – 25 kg and Zeelandia Vancream Custard Powder, 25 kg.
- mixing speed (yoghurt cake)
- medium
- mixing time (yoghurt cake)
- 4 min
- whipping speed (rising custard)
- high
- whipping time (rising custard)
- 2-3 min
- mixing speed (crumble)
- medium
- baking temperature
- 180 °C
- baking time
- 70 min
Ingredients
Yoghurt cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1500 g |
| Eggs | 450 g |
| Oil | 450 g |
| Water | 450 g |
Rising custard
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 280 g |
| Eggs | 280 g |
| Cream (30% fat) | 240 g |
| Water | 240 g |
| Cheesecake curd cheese | 300 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (shortcrust mix) | 1000 g |
| Margarine (80% fat) | 450 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 600 g |
| Rhubarb | 800 g |
Method
Order of work: 1. crumble, 2. yoghurt cake, 3. rising custard, 4. fruit, 5. crumble.
- Yoghurt cake
Mix all ingredients on medium speed for about 4 minutes using a flat beater. Deposit the batter into a frame measuring 40/60 cm.
- Rising custard
Whisk all ingredients on high speed for about 2-3 minutes. Pipe onto the cake using a piping bag.
- Crumble
Combine the ingredients on medium speed until a crumble forms, then divide it into two parts. Spread the first part unevenly on a 40/60 tray and put the yoghurt cake on top.
- Fruit
Pipe the Fruitful cherry between the custard, scatter the rhubarb over the whole tray and cover with the remaining crumble. Bake at 180°C for about 70 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.