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Blackcurrant and coffee cake with almond layer


1 sponge cake (light roulade)

Step I

400 g Lauretta almond filling
1 kg yoghurt mix

Prepare the yoghurt mix according to directions. Add the Lauretta almond filling. Blend until uniform. Spread the dough in a baking tin (40 x 60 cm) and bake at 185-190ºC for 10-15 minutes.

Step II

1.6 kg Lauretta blackcurrant filling 50%
400 g water
300 g sugar
1 kg cream (30%)
20 g gelatine - soak the gelatine
180 ml water

Heat the Lauretta blackcurrant filling 50%, water and sugar to 75-80ºC, stirring continuously until the temperature is right and the consistency uniform. Leave to cool. Whip the cream then blend it with the cooled blackcurrant mix, stirring until uniform.

Step III

1.4 kg cream (30%)
150 g sugar
60 g coffee (40 ml water and 20 g instant coffee)
20 g gelatine - soak the gelatine
180 ml water


Recipe for a 40 x 60 cm baking tin

Whisk the cream with the sugar. Add the prepared coffee, mix, then add the gelatine. Spread the mixture onto the rimmed sponge cake. Cover with the almond cake.

Next mix the blackcurrant mixture with the soaked gelatine (20 g gelatine and 180 ml water) and spread it onto the almond cake.

It is recommended that you decorate the cake with non-melting powdered sugar.

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