Yoghurt Cake with Fruit
Yoghurt cake, Fruit and Glaze — a Zeelandia recipe in 3 components. Uses Cake Mix, Yoghurt – 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (yoghurt cake)
- 4 min
- baking temperature
- 180 °C
- baking time
- 45-50 min
- gel heating temperature
- 90 °C
Ingredients
Yoghurt cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 2000 g |
| Eggs | 600 g |
| Oil | 600 g |
| Water | 600 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Strawberries | 600 g |
| Frozen blackcurrants | 600 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 700 g |
Method
- Yoghurt cake
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the batter in a frame of about 40 x 60 cm and level it.
- Fruit
Wash and dry the fruit (other seasonal fruit can be used, e.g. rhubarb, raspberries, apples). Cut the strawberries into smaller pieces. Scatter the fruit over the surface of the batter.
Bake at 180°C for about 45–50 minutes. Allow to cool.
Gel: heat the gel to about 90°C and apply it to the cake (using a brush or a pastry gel applicator).
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.