Whipped Cream "Boterstol" Cake (Christmas Bread)
Pieces
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
