Quark Cake Flan
Servings 0
Ingredients
- 10000 g - 100% Flour
- 10000 g - 100% Sonnet Variatiemix Kwark
- 4000 g - 40% Eggs
- 5000 g - 50% Water approx.
Filling: Special Cake:
- 18000 g -100% Sonnique Special Cake
- 6480 g - 36% Eggs
- 5400 g - 30% Liquishort Cake
- 1800 g - 10% Water
Glaze:
- 300 g - 3% Jelly
Decorate:
- 47200 g - 472% Forest Fruit mix
Working method
- Mix all ingredients into a dough
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 20 minutes
- Scale: Dough pieces approx. 275 gram and rounding
- Roll the dough pieces into a slice of 1,5 mm. thickness
- Baking: Approx. 25 minutes at 190ºC
- After cooling down decorate with Forrest Fruit mix and brush with glaze
- 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
Notes
The dough does not need a rising time and the bottom carries wet fillings