Winter Cherry
Chocolate base, Cheese mass and Fruit mass — a Zeelandia recipe in 3 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (chocolate base)
- 10 min
- mixing speed (chocolate base)
- high
- baking temperature (chocolate base)
- 180 °C
- baking time (chocolate base)
- 50 min
Ingredients
Chocolate base
| Ingredient | Quantity |
|---|---|
| Maestro Czekoladowe | 900 g |
| Eggs | 600 g |
| Water | 60 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 500 g |
| Zeesan Cheesecake | 500 g |
| Semi-fat curd cheese | 2500 g |
| Cream (30% fat) | 1500 ml |
| Icing sugar | 620 g |
| Margarine (80% fat) | 380 g |
| Water | 1000 g |
Fruit mass
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 2000 g |
| Gelatine | 28 g |
| Water | 300 g |
Method
- Chocolate base
Whisk all ingredients for about 10 minutes at high speed (using a whisk). Spread the mass into a frame of about 40 x 60 cm. Bake at 180°C for about 50 minutes.
- Cheese mass
Whip the chilled cream. Cream the margarine with the icing sugar, add the ground curd cheese and mix until smooth. Dissolve the Zeesan products thoroughly in the water. Add the whipped cream in portions and fold in gently until combined. Add the cheese mixture, fold in gently. Spread the mass over the chocolate base.
- Fruit mass
Dissolve the gelatine in hot water. Combine the gelatine with the Fruitful Cherry. Spread the fruit mass over the cheese mass so that the cherries partly sink into it. Leave to set.
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.