Yoghurt and Chocolate Tray Cake
Yoghurt and Chocolate Tray Cake — a Zeelandia recipe in 4 components. Uses Cake Mix, Yoghurt – 25 kg, Cake Mix, Chocolate – 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (yoghurt cake)
- 4 min
- mixing speed (yoghurt cake)
- low
- mixing time (chocolate cake)
- 5 min
- mixing speed (chocolate cake)
- low
- baking temperature
- 180 °C
- baking time
- 65 min
Ingredients
Yoghurt cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water | 300 g |
Chocolate cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Chocolate – 25 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
Additions
| Ingredient | Quantity |
|---|---|
| Cooked Apple | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 450 g |
| Flaked almonds | 180 g |
Method
- Yoghurt cake
Mix all ingredients on low speed for about 4 minutes using a flat beater.
- Chocolate cake
Mix all ingredients on low speed for about 5 minutes using a flat beater.
Deposit the yoghurt and chocolate batters alternately into a frame of about 40 x 60 cm.
- Additions
Pipe the Cooked Apple and the Cherries in Gel alternately onto the batter using a piping bag. Bake at 180°C for about 65 minutes.
- Decoration
Coat the cooled cake with the gel using a brush or a gel applicator and sprinkle with almonds. 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.