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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 Plus with 1 part of firmly whipped cream (1:1).
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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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Squirt a layer of Fruffi Orange Plus in the middle of the strip.
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Jellify the Fruffi Orange Plus with Jelfix Spray Neutral.
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Squirt rosettes of firmly whipped cream on the sides.
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Decorate the schnitte with fresh parts of orange / mandarine (which have been pressed in Jelfix Mirror Neutral).
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Scatter white chocolate flakes on the rosettes.
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Place chocolate galettes on the schnitte.
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|
No. of |
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 Orange Plus |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
|
|
|
|
|
|
|
|
Fruffi Orange Plus (decoration) |
kg |
0,115 |
0,230 |
0,345 |
0,460 |
0,575 |
0,690 |
Jelfix Spray Neutral |
kg |
0,015 |
0,030 |
0,045 |
0,060 |
0,075 |
0,090 |
|
|
|
|
|
|
|
|
Firmly whipped cream (rosettes) |
kg |
0,150 |
0,300 |
0,450 |
0,600 |
0,750 |
0,900 |
White chocolate flakes |
pc |
0,010 |
0,020 |
0,030 |
0,040 |
0,050 |
0,060 |
|
|
|
|
|
|
|
|
Orange / mandarine parts |
pc |
6 |
12 |
18 |
24 |
30 |
36 |
Chocolate galettes |
pc |
4 |
8 |
12 |
16 |
20 |
24 |
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| |
|
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|
