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 |