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Whipped Cream "Boterstol" Cake (Christmas Bread)

Ingredients

  • 10000 g - 100% Flour
  • 3000 g - 30% QS Boterstol (Dutch Stollen)
  • 800 g - 8% Fresh Yeast
  • 200 g - 2% Salt
  • 6500 g - 65% Water approx.

Filling::

  • 12000 g - 120% Raisins
  • 2000 g - 20% Amarene Cherries

Finishing filling::

  • Frangipane
  • Fruitfilling Cherries

Finishing::

  • Whipped Cream

Decoration::

  • Chocolate Decorations
  • Amarene Cherries (rinsed)

Working method

  • 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 Scale: Dough pieces on baking sheets Lay baking forms for sponge cake upside down on the Scale: Dough pieces
  • Final proof: Approx. 40 minutes
  • Baking: Approx. 40 minutes at 200ºC
  • 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