Pear mandarin cake



Basic recipe for 1 tray (60 x 40 cm) 
1.500 kg Westfalia Rühr Frisch
0.600 kg Westfalia Goldquell Öl 
0.600 kg Water
0.005 kg Flavour, vanilla/ lemon
2.705 kg total 

How to make:
Stir the ingredients slowly in a mixing machine for approx 3 minutes. Spread the batter on a greased 60 x 40 cm baking tray. Make 800 g of Westfalia Kaltkrem Plus and use a piping bag to spread the cold custard cream. Spread 950 g pears, which are cut in small pieces, and 950 g tangerines on it and bake.

Oven temperature: approx. 180 °C, steaming oven
Baking time:            approx. 35 minutes

After cooling brush with Westfalia Geleeguss Apriko-flüssig and cut in pieces.

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