Yogurt Cake with Jelly
Yogurt sponge, Cream, Fruit and Jelly — a Zeelandia recipe in 4 components, makes 4 cakes in 17 cm diameter rings. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- mixing time (sponge)
- 4 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 20 min
Ingredients
Yogurt sponge
| Ingredient | Quantity |
|---|---|
| Jogurtowe MAX E limited | 500 g |
| Eggs | 150 g |
| Oil | 150 g |
| Water | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Neutral – 4 kg | 120 g |
| Cream (30% fat) | 600 g |
| Water | 150 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Strawberries | 480 g |
| Redcurrants | 240 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Strawberry-flavour jelly | 160 g |
| Water | 800 g |
Method
- Yogurt sponge
Mix all ingredients on low speed for about 4 minutes using a flat beater.
- Yogurt sponge
Deposit the batter into 4 rings of 17 cm diameter.
- Yogurt sponge
Bake at 180°C for about 20 minutes.
- Yogurt sponge
After cooling, cut each sponge into two layers, then line a 17 cm ring with the first layer of yogurt sponge.
- Cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and mix gently until combined.
- Cream
Spread 110 g of the cream per piece on the first yogurt sponge layer. Cover with the second layer of yogurt sponge and spread 80 g of cream per piece on top. Chill.
- Fruit
On the chilled cakes, arrange 240 g of strawberries and 60 g of redcurrants per cake.
- Jelly
Dissolve the jelly in hot water and leave to cool. Pour 215 g of the setting jelly evenly over each chilled cake with fruit per piece and leave to set.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.