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Enfold the upstanding sides along the perforation line.
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Make a bavarois by mixing 1 part of Fruffi Apple Plus, 1 part of Fruffi Lemon and 2 parts of firmly whipped cream.
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Put a thin layer of sponge cake in the schittes strip.
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Pipe the first layer of bavarois on the sponge cake (350 gram).
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Press the second layer of sponge cake on the bavarois.
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Pipe the second layer of bavarois (350 gram) on the sponge cake and press the upstanding sides of the strip firmly against the sides of the pastry.
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Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).
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Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.
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Pipe whipped cream on the schnitt.
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Sprinkle roasted almond shavings on the schnitt.
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Powder the schnitt with decoration powder.
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Decorate the schnitt with fruit and a chocolate galette (smoothen the fruit with Jelfix Mirror Neutral).
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No. of
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No. of
|
No. of
|
No. of
|
No. of
|
No. of
|
|
|
units
|
units
|
units
|
units
|
units
|
units
|
|
|
2 |
4 |
6 |
8 |
10 |
12 |
Schnittes strip Carels (for 2 schnittes) |
pc |
1 |
2 |
3 |
4 |
5 |
6 |
White sponge cake layer 7,5x39x0,9 cm |
pc |
2 |
4,000 |
6,000 |
8,000 |
10,000 |
12,000 |
Firmly whipped cream |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
Fruffi Apple Plus |
kg |
0,175 |
0,350 |
0,525 |
0,700 |
0,875 |
1,050 |
Fruffi Lemon |
kg |
0,175 |
0,350 |
0,525 |
0,700 |
0,875 |
1,050 |
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|
|
|
|
|
|
|
Whipped cream (for decoration) |
kg |
0,150 |
0,300 |
0,450 |
0,600 |
0,750 |
0,900 |
Roasted almond shavings |
kg |
0,012 |
0,024 |
0,036 |
0,048 |
0,060 |
0,072 |
Decoration powder |
kg |
0,004 |
0,008 |
0,012 |
0,016 |
0,020 |
0,024 |
Slice of lemon |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
Slice of apple |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
Jelfix Mirror Neutral |
kg |
0,005 |
0,010 |
0,015 |
0,020 |
0,025 |
0,030 |
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Chocolate galettes |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
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