MIN. Baking time
ingredients (for one baking sheet 60×40 cm)
1,500 kg Westfalia Rühr Frisch
0,600 kg Westfalia Goldquell Öl
0,650 kg water
2,700 kg total amount mixture
1,000 kg basic mixture
0,030 kg cocoa
0,050 kg sugar
0,150 kg whole egg
0,600 kg pear slices
0,750 kg rasberry
4,280 kg total amount
stir the ingredients for the mixture in a mixing machine for approx. 3 minutes.
Spread 1700 g on a greased baking sheet.
Mix the sugar, cocoa and the whole egg and stir this to the remaining mixture.
Pipe the chocolate mixture by using a piping bag lengthways on the basic mixture.
Spread the fruits evenly, ready to bake.
Baking temperature: approx. 190 – 200°C
Baking time: approx. 35 – 40 minutes
0,400 kg Westfalia Creme Royal
1,000 kg water, cold
1,400 kg total amount
whip the ingredients in a mixing machine approx. 5 minutes to high volume. Spread the filling cream on the cool cake and store the cake in a fridge.
Produce red jelly glace by using the manufacturers‘ instructions and garnish the cool cake.