Tasty thermostable fillings
fruit and cream
Got questions?
Please call:  +48600283829

Our recipes

Blackcurrant cake

Ingredients

STEP I

1.5 kg shortbread dough (ready to bake, but not yet baked)
1.2 kg filling Lauretta blackcurrant 50%
1.6 kg chocolate dough (1.6 kg of ready to bake dough)

STEP II

2 l cream (30%)
1 kg filling Lauretta blackcurrant 50%
100 g sugar
40 g gelatine
350 ml water
Cristalli decorative gel

 

Our procucts used in this recipe:

Preparation

Roll the shortbread dough into a rimmed baking tin (60 x 40 cm). Evenly spread on the filling Lauretta blackcurrant 50% and cover with the chocolate dough.

Bake at 180-190°C for about 20-30 minutes.

When baked and cooled, place the cake in a clean rimmed baking tin. Whisk the cream with the sugar and thoroughly mix with the filling Lauretta blackcurrant 50%. Blend the mixture with the previously prepared gelatine and pour onto the baked cake.

Finish with neutral Cristalli decorative gel.

Design:
Code:
Code:
Design:
Copyright © Kandy 2024. Wszystkie prawa zastrzeżone / All rights reserved.