| |
|
|
 |
|
|
Schwarzwalder kirsch schnitte
|
|
|
| |
-
Enfold the upstanding sides along the perforation line.
-
Make a bavarois by mixing 1 part of Fruffi Plus with 1 part of firmly whipped cream (1:1).
-
Put a thin layer of sponge cake in the schittes strip.
-
Pipe the first layer of bavarois on the sponge cake (350 gram).
-
Press the second layer of sponge cake on the bavarois.
-
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.
-
Smoothen the bavarois lengthwise with a knife (do not touch the sides of the strip).
-
Cut the outer sides of the schnitt straight and divide the schnittes strip on the perforation line.
-
Squirt firmly whipped cream on the schnitte with a serrated pipe.
-
Scatter plain chocolate flakes over the firmly whipped cream.
-
Powder the schnitte with decorationpowder.
-
Place a cherry and a chocolate roll on the schnitte.
-
Chocolate whipped cream:
Mix 1 kg firmly whipped cream with 250 gram Multifill Chocolate.
|
|
|
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 Cherry Plus |
kg |
0,350 |
0,700 |
1,050 |
1,400 |
1,750 |
2,100 |
Kirsch liqueur |
kg |
0,050 |
0,100 |
0,150 |
0,200 |
0,250 |
0,300 |
|
|
|
|
|
|
|
|
Firmly whipped cream (to squirt) |
kg |
0,300 |
0,600 |
0,900 |
1,200 |
1,500 |
1,800 |
|
|
|
|
|
|
|
|
Fresh cherries |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
Chocolate flakes - plain |
kg |
0,020 |
0,040 |
0,060 |
0,080 |
0,100 |
0,120 |
Decorationpowder |
kg |
0,004 |
0,008 |
0,012 |
0,016 |
0,020 |
0,024 |
Chocolate rolls |
pc |
2 |
4 |
6 |
8 |
10 |
12 |
|
| |
|
|
|
