Sweet Fried Eggs
Base, Cream, Fruit and Jelly — a Zeelandia recipe in 4 components, makes 1 tray 60 × 40 cm. Uses Jelly Neutral 5 kg.
- mixing time (base)
- 4 min
- mixing speed (base)
- low
- baking temperature (base)
- 180 °C
- baking time (base)
- 25 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Vanilla Flavour Sponge Mix | 1000 g |
| Eggs | 450 g |
| Oil | 400 g |
| Water | 100 g |
Cream
| Ingredient | Quantity |
|---|---|
| Whipping cream (30% fat) | 1800 g |
| Zeesan Peach-Passion Fruit | 360 g |
| Water | 450 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Peaches in syrup | 1200 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Jelly Neutral 5 kg | 400 g |
| Water | 2000 g |
Method
- Base
Mix all ingredients on low speed for about 4 minutes (using a flat beater). Spread the batter onto a baking tray with a rim measuring 60 x 40 cm. Bake at 180°C for about 25 minutes. Allow to cool.
- Cream
Mix Zeesan Neutral thoroughly with the water. Add the whipped cream in portions and mix until a uniform cream forms. Spread the finished cream over the cooled base in the 60 x 40 cm frame, evenly over the whole surface.
- Fruit
Arrange the peaches on the cream and press them down gently. Set aside to chill.
- Jelly
Dissolve the jelly thoroughly in hot, boiled water and set aside to cool. Pour the thickening jelly over the finished cake, making sure the protruding tops of the peaches are lightly covered with a layer of jelly.
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.