Poppy Seed and Apricot Tartlets
Poppy Seed and Apricot Tartlets — a Dawn Foods recipe in 4 components, makes 2 cakes of 26 Ø. Uses Dawn Decorgel Mirror Glaze, Passion Fruit – 3 kg.
- mixing time (light sheet cake)
- 2-3 min
- resting time (poppy seed mix)
- 10 min
- baking temperature
- 190 °C
- baking time
- 15-20 min
Ingredients
Light sheet cake
| Ingredient | Quantity |
|---|---|
| Dawn Premix Sheet Cake | 300 g |
| Wheat flour, type 550 | 125 g |
| Sugar | 90 g |
| Whole egg | 100 g |
| Vegetable oil | 120 g |
| Water | 240 g |
Poppy seed sheet cake
| Ingredient | Quantity |
|---|---|
| Light sheet cake batter | 300 g |
| Dawn PlusFill Poppy Seed | 65 g |
| Water | 35 g |
Apricot cream
| Ingredient | Quantity |
|---|---|
| Dawn Apricot Fond | 120 g |
| Water | 120 g |
| Whipped cream | 600 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Apricots, canned | |
| Dawn Decorgel Mirror Glaze, Passion Fruit – 3 kg |
Method
- Light sheet cake
Mix all ingredients for 2–3 minutes.
- Poppy seed sheet cake
Mix Dawn PlusFill Poppy Seed with the water and leave to swell for 10 minutes. Stir into 300 g of the light sheet cake batter.
- Apricot cream
Mix the water with Dawn Apricot Fond. Fold in the whipped cream.
- Assembly
Make the light batter and the poppy seed batter. Fill each mould with 60 g of light batter and 40 g of poppy seed batter.
Chop the apricots and sprinkle 25 g over each mould.
Bake.
Pipe the apricot cream on top.
Glaze: warm the Dawn Decorgel Passion Fruit slightly and apply.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.