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Creamy Bricks - Vanilla Pear Hazelnut


Sonnique Cream Cake Vanilla » 100% 800 g
Eggs 35% 280 g
Oil 30% 240 g
Water 22,5% 180 g
Crushed hazelnuts 25% 200 g
Marzipan - butter cream
Diary butter % 150 g
Marzipan % 100 g
Fruit Filling
Bake stable fruit filling Pear approx. % 500 g
Victoria batter
Almond Shavings % 100 g
Sugar % 200 g
Working method
Method The recipe is based on an aluminium baking tray measured 60 x 20 x 5 cm
Cake Mix all cake ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed. Mix in the hazelnuts until proper distribution. Coat the baking tray with butter or oil and spread the cake batter evenly in the tray
Filling Mix the marzipan–butter cream. Beat the butter until soft, then add the marzipan. Beat until smooth. Pipe into stripes, alternating pear filling and marzipan buttercream on top of the cake batter
Processing Spread the almonds evenly over the cake. Then spread the sugar evenly
Baking Approx. 55-60 minutes at 180⁰C
Finishing After cooling down cut the cake in desired size and shape
Extra information
Remarks The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings
BRC Halal Kosher RSPO Skal

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