My Sonneveld
Register Log in 

Log in

// Home / Recipes / Quark Cake Flan

Quark Cake Flan

Ingredients

Flour 100% 10000 g
Sonnet Variatiemix Kwark » 100% 10000 g
Eggs 40% 4000 g
Water approx. 50% 5000 g
Filling: Special Cake
Sonnique Special Cake 100% 18000 g
Eggs 36% 6480 g
Liquishort Cake 30% 5400 g
Water 10% 1800 g
Decorate
Forest Fruit mix 472% 47200 g
Glaze
Jelly 3% 300 g
Working method
Kneading Mix all ingredients into a dough
Dough temperature Approx. 20ºC
Dough rest Approx. 20 minutes
Scale Dough pieces approx. 275 gram and rounding
Laminate Roll the dough pieces into a slice of 1,5 mm. thickness
Moulding Apply a thin layer of dough in the flan tin (26 cm diameter) and apply a layer of special cake (300 gram per tin) on the bottom. Remove the remaining dough, it can be laminated multiple times
Baking Approx. 25 minutes at 190ºC
Decorating After cooling down decorate with Forrest Fruit mix and brush with glaze
 
Extra information
Remarks The dough does not need a rising time and the bottom carries wet fillings
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close