Cherry Sheet Cake
CAKE
| DRY INGREDIENTS | |
| WHEAT FLOUR | 331.6 g |
| WHEAT STARCH | 36.6 g |
| SUGAR | 371.6 g |
| SKIM MILK POWDER | 11 g |
| SWEET WHEY POWDER | 17.4 g |
| SPONGOLIT 550 | 13.4 g |
| NUTRISOFT 55 | 3 g |
| SALT | 2.4 g |
| XANTHAN | 4.3 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 15 | 4.2 g |
| SODIUM BICARBONATE | 3 g |
| VANILLA FLAVOUR | 1 g |
| CURCUMA | 0.5 g |
| WET INGREDIENTS | |
| EGG | 464 g |
| OIL | 400 g |
CRUMBLE
| DRY INGREDIENTS | |
| WHEAT FLOUR | 184.8 g |
| SUGAR | 78.1 g |
| VANILLA SUGAR | 6.2 g |
| SODIUM BICARBONATE | 1.9 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 15 | 2.6 g |
| SALT | 0.6 g |
| WET INGREDIENTS | |
| MARGARINE/BUTTER | 125 g |
Preparation
- Add all ingredients and mix at low speed for 1 min. using flat beater.
- Whip at medium speed for 2 min.
- Pour batter in a 60x40cm rectangular baking tin, spread 400 g cherries as well as crumbles on top.
- Bake at 185ºC bottom heat and 175ºC upper heat, for approx. 55-60 min.
RECIPE BOOK
PANNA COTTA
BROWNIES
BIRTHDAY CAKE
BLACK FOREST CAKE
Cherry Sheet Cake
A sheet cake or slab cake is a cake baked in a large, flat rectangular pan such as a sheet pan or a jelly roll pan. These single-layer cakes are frequently frosted, with decorations and ornamental frosting along the borders and the flat top surface.
The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®) and Nutrifsoft®, a single emulsifier, to generate an excellent cake structure and appearance.
LIGHT WHIPPED CUSTARD CREAM
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla.
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
