Strawberry Cloud
Sponge, Fruit, Cream and Jelly — a Zeelandia recipe in 4 components. Uses Cake Mix, Yoghurt – 25 kg and Zeesan Cream Stabiliser, Yoghurt – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature
- 180 °C
- baking time
- 50 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1500 g |
| Eggs | 450 g |
| Oil | 450 g |
| Water | 450 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Rhubarb | 600 g |
| Strawberries | 600 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Yoghurt – 4 kg | 750 g |
| Water | 500 g |
| Cream (30% fat) | 1500 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Strawberry-flavoured Jelly | 330 g |
| Water | 1500 g |
Method
- Sponge
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Pour the finished batter onto a 60x40 cm tray and spread evenly.
- Fruit
Drain the fruit and scatter it evenly over the batter. Bake at 180°C for about 50 minutes. Cool the whole cake.
- Cream
Dissolve the Zeesan thoroughly in the water. Add the whipped chilled cream in portions and fold gently until combined. Spread the cream evenly over the cake and level it with a comb. Chill.
- Jelly
Dissolve the jelly in the water, cool it and pour it over the yoghurt cream. 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.