Strawberry Ambrosia
Base, Cream and Jelly — a Zeelandia recipe in 3 components, makes 1 tray 60 × 40 cm. Uses Cake Mix, Yoghurt – 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (base)
- 4 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 25 min
- whipping time (cream)
- 4 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 750 g |
| Eggs | 225 g |
| Water | 225 g |
| Oil | 225 g |
| Blackcurrants | 300 g |
| Redcurrants | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Milano Cream | 900 g |
| Water | 2500 g |
| Cream Alternative Rosette 12 × 1 L | 700 ml |
Jelly
| Ingredient | Quantity |
|---|---|
| Strawberry-flavour jelly | 420 g |
| Water | 1850 g |
| Milk (2% fat) | 150 g |
Method
- Base
Mix all ingredients together (except the fruit) for about 4 minutes at medium speed using a flat beater. Spread the batter in a 60 x 40 cm tin and level it, then sprinkle with fresh or frozen fruit. Bake at 180°C for about 25 minutes. Cool.
- Cream
Whisk the Milano Cream with the water for about 4 minutes at high speed using a whisk. Then slowly pour in the Rosette and keep whipping until the mass stabilises. Spread the cream over the surface of the cake. Chill.
- Jelly
Dissolve the jelly in hot water and leave to cool to room temperature, then add the milk and blend with a hand blender. Pour onto the set cream. The cake can be frozen.
Decoration: 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.