Square Cake with Cream and Kajmak
Sponge, Cream and Kajmak topping — a Zeelandia recipe in 3 components. Uses Zeelandia Vancream Custard Powder, 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (sponge)
- 4 min
- mixing speed (sponge)
- low
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 40 min
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Toffee Cake Mix | 1500 g |
| Eggs | 630 g |
| Oil | 615 g |
| Water | 115 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 600 g |
| Water | 1500 g |
| Cream Alternative Rosette 12 × 1 L | 300 ml |
Kajmak topping
| Ingredient | Quantity |
|---|---|
| Kajmak milk confectionery mass | 600 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Deposit the batter into a frame measuring 40 x 60 cm. Bake at 180°C for about 40 minutes. Cool and cut into two layers.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Spread 1/2 of the cream evenly on one sponge layer, gently press the second layer on top. Spread the remaining cream on top. Chill.
- Kajmak topping
Warm the kajmak gently and spread it over the top of the cake. 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.