MIN. Baking time

Temperature

ingredients (for one baking sheet 60x40 cm)

1,500 kg Westfalia Rühr Frisch
0,600 kg Westfalia Goldquell Öl
0,650 kg water
2,700 kg total amount mixture

chocolate 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

method:

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

filling cream:
ingredients
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.

 

Fire and Ice.pdf