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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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Make Caramel whipped cream. Lubricate this over the upperside and stipple the surface.
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Powder decorationpowder mixed with cinnamon on the caramel whipped cream.
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Squirt 3 little nests of caramel whipped cream on the schnitte.
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Fill the 3 nests with Multifill Caramel.
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Apply spider formed chocolate decorations.
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Caramel whipped cream:
Mix 1 kg whipped cream with 250 gram Multifill Caramel.
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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 Pear Plus |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
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|
|
|
|
|
|
|
Caramel whipped cream* |
kg |
0,250 |
0,500 |
0,750 |
1,000 |
1,250 |
1,500 |
Decorationpowder - cinnamon mix |
kg |
0,005 |
0,010 |
0,015 |
0,020 |
0,025 |
0,030 |
Multifill Caramel (to fill) |
kg |
0,065 |
0,130 |
0,195 |
0,260 |
0,325 |
0,390 |
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|
|
|
|
|
|
|
Chocolate spider decorations |
kg |
0,003 |
0,006 |
0,009 |
0,012 |
0,015 |
0,018 |
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