Spelt Cake with Nuts
Spelt Cake with Nuts — a Zeelandia recipe in 4 components. Uses Unikrem Custard Cream Mix 25 kg (Zeelandia) and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (cake)
- 5 min
- mixing speed (cake)
- low
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
- baking temperature
- 180 °C
- baking time
- 60 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Spelt Cake Mix with Nuts | 2000 g |
| Eggs | 1000 g |
| Oil | 1000 g |
Cream
| Ingredient | Quantity |
|---|---|
| Unikrem Custard Cream Mix 25 kg (Zeelandia) | 320 g |
| Water | 800 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 850 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 480 g |
Method
- Cake
Mix all ingredients on low speed for about 5 minutes using a flat beater. Spread the batter evenly into a frame of about 40 × 60 cm.
- Cream
Mix all ingredients on high speed for about 4 minutes using a whisk.
- Fruit
Pipe the Frutafill Apricot alternately with the cream onto the surface of the cake using a piping bag. Bake at 180°C for about 60 minutes.
Decoration (optional, to taste): cover the surface of the cake with gel using a brush or a pastry gel applicator.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.