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Whipped Cream "Boterstol" Cake (Christmas Bread)
Ingredients
| Flour | 100% | 10000 g |
| QS Boterstol (Dutch Stollen) » | 30% | 3000 g |
| Fresh Yeast | 8% | 800 g |
| Salt | 2% | 200 g |
| Water approx. | 65% | 6500 g |
| Filling: | ||
| Raisins | 120% | 12000 g |
| Amarene Cherries | 20% | 2000 g |
| Finishing filling: | ||
| Frangipane | % | g |
| Fruitfilling Cherries | % | g |
| Finishing: | ||
| Whipped Cream | % | g |
| Decoration: | ||
| Chocolate Decorations | % | g |
| Amarene Cherries (rinsed) | % | g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and developed dough Stop kneading when the dough is smooth and directly mix filling in |
| Dough temperature | Approx. 26ºC |
| Scale | Dough pieces approx. 500 grams (with a cross-section 20 cm.) or 1000 grams (with a cross-section 28 cm.) Round up very loose and place the dough pieces on baking sheets Lay baking forms for sponge cake upside down on the dough pieces |
| Final proof | Approx. 40 minutes |
| Baking | Approx. 40 minutes at 200ºC |
| Finishing | After cooling down cutting twice in horizontale direction Fill lower section with Frangipane Fill upper section with Fruitfilling Cherries Mask with whipped cream and decorate as desired |
