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Traditional gingerbread with orange pectin jelly

Ingredients

2 gingerbread layers 60x20

ORANGE LAYERS

2000 g of Lauretta orange-flavoured pectin jelly
40 g of water
20 g of citric acid

TOPPING

1000 g of Lauretta orange filling

CHOCOLATE AND ORANGE GANACHE

500 g of plain chocolate
300 g of 33% heavy cream
100 g of Lauretta orange filling
5 g of 180 Bloom gelatine
10 g of water

Preparation

Recipe for a 60x20 baking tin

Heat the Lauretta orange-flavoured pectin jelly up to 70°C (optionally, to 90°C if you use a larger baking tin, so that the jelly does not congeal too quickly). Pour the boiling water over the citric acid, blend with the jelly and pour over the gingerbread layer. Cover with the other gingerbread layer.

Soften the Lauretta orange filling and spread it on the gingerbread layer.

Heat the cream and add to the chocolate with gelatine. Add the Lauretta orange filling. Blend the ingredients until the texture is homogeneous. Pour over the gingerbread cake.

ISO PL-EN 22000:2006
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