Toffee with Vanilla Cream
Base and Custard-vanilla cream — a Zeelandia recipe in 2 components, makes 1 tray about 40 × 60 cm. Uses Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (base)
- 3 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 37 min
- mixing time (cream)
- 4 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Toffee Cake Mix | 1000 g |
| Eggs | 420 g |
| Oil | 410 g |
| Water | 75 g |
Custard-vanilla cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 900 g |
| Cream (30% fat) | 900 g |
| Water | 2000 g |
Method
- Base
Mix all ingredients on low speed for about 3 minutes (using a flat beater).
- Base
Spread the batter into a frame of about 40 × 60 cm.
- Base
Bake at 180°C for about 37 minutes.
- Base
Cool and cut off the top layer of the base.
- Custard-vanilla cream
Whip the chilled cream beforehand. Mix Vancream with the water on high speed for about 4 minutes (using a whisk).
- Custard-vanilla cream
Add the cream and mix gently until smooth and uniform.
- Custard-vanilla cream
Spread the cream evenly over the base. Chill.
Cold gel: spread the gel evenly over the surface of the cake.
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.