Metre Duet CATALOGUE
Carrot, Gingerbread and Crumble — a Zeelandia recipe in 3 components. Uses Zeelandia Classic Carrot Cake Mix 25 kg and Zeelandia Gingerbread Cake Mix.
- mixing time (carrot)
- 4 min
- mixing time (gingerbread)
- 4 min
- baking temperature
- 180 °C
- baking time
- 50-55 min
Ingredients
Carrot
| Ingredient | Quantity |
|---|---|
| Zeelandia Classic Carrot Cake Mix 25 kg | 450 g |
| Roasted Apple | 130 g |
| Water | 100 g |
| Oil | 100 g |
Gingerbread
| Ingredient | Quantity |
|---|---|
| Zeelandia Gingerbread Cake Mix | 400 g |
| Eggs | 150 g |
| Oil | 200 g |
| Water | 50 g |
Crumble
| Ingredient | Quantity |
|---|---|
| Crumble | 150 g |
| Walnuts | 50 g |
Method
- Carrot
Mix all ingredients on low speed for about 4 minutes using a flat beater. Divide the finished batter into two parts (about 390 g each).
- Gingerbread
Mix all ingredients on low speed for about 4 minutes using a flat beater. Divide the finished batter into two parts (about 400 g each).
Depositing: into a paper-lined metre-cake tin measuring 60x10 cm, deposit the two batters alternately: carrot (390 g), gingerbread (400 g), carrot (390 g) and gingerbread (400 g).
- Crumble
Mix the crumble with chopped walnuts and sprinkle over the whole surface of the cake.
Bake at 180°C for about 50-55 minutes.
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.