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Inspirations for application recipes using
Sugar-free* Delight Cake
Recipes can also be found on www.zeelandia-international.com
Mix the ingredients for 2 minutes in low speed with a flat beater.Roll the dough into a cylinder shape and cut cookies of 40 gram.
Baking temperature:Deck oven 180°C.Rotation oven 165°C.Baking time 18 -21 minutes.
Method
Sugar-free* Cookies with Delight Cake
Delight Cake 1000 gflour 350 gbutter 350 gwater 125 g
Recipe
Yield 45 pieces
Mix the ingredients during 7-10 minutes at high speed with a whisk. Specific volume 550- 600 grams a liter.
Baking temperature:Deck oven 220 - 230°C.Rotation oven 200 - 210°C.Baking time 7 minutes.
Method
Sugar-free* Swiss Roll with Delight Cake
Delight Cake 1000 gegg 1000 g
Recipe
Yield 4 sheets (50 x 35 cm)
Mix the ingredients for 2 minutes at low speed with a flat beater.Roll out the dough to a thickness of 2 mm. Cut pieces of 8 cm diameter with a star cutter.
Baking temperature:Deck oven 180°C.Rotation oven 160°C.Baking time 12 minutes.
Cut pieces of the Choco Swiss Roll with a ring (diameter 7 cm), use a star cutter.
Mix the sugar replacer with the water and add the melted cocoa mass to a homogeneous mass.
Add the soaked gelatine, blend the semi whipped cream carefully with this mixture.
Pipe the mousse into the silicone moulds. Close with the sheet chocolate Swiss Roll. We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Release the bavarian from the silicone moulds and place onto the cookies. Decorate the desserts with Aldia Raspberry.
Method
Sugar-free* Chocolate Dessert with Delight Cake
Delight Cake 500 g flour 225 g butter 175 g water 65 g Swiss Roll Choco sugar free with Delight Cake 500g
Recipe 1
Yield 24 pieces
cocoa mass 250 g water 225 gsugar replacer Natrena 15 g gelatine 15 g whipping cream 1250 g Aldia Raspberry (no added sugar) 750 g
Recipe 2
Mix the ingredients during 7-10 minutes at high speed with a whisk.Specific volume 550- 600 grams a liter.
Baking temperature:Deck oven 220 - 230°C.Rotation oven 190 - 210°C.Baking time 7 minutes.
Method
Sugar-free* Swiss Roll Choco with Delight Cake
Delight Cake 940 g cocoa 60 g egg 1000 g
Recipe
Yield 4 sheets (50 x 35 cm)
Mix the ingredients during 7-10 minutes at high speed with a whisk.Specific volume 600 grams a liter.
Baking temperature:Deck oven 220 - 230°C.Rotation oven 190 - 210°C.Baking time 7 minutes.Yield 3 sheets 50 to 35 cm.
Mix the Aldia Apricot with the sugar replacer. Blend the semi whipped cream carefully with this mixture.Spread 250 gram bavarian on the Swiss Roll Choco and roll up.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Cover with whipping cream and decorate with almond shavings.
Cut into desired sizes.
Method
Sugar-free* Choco Apricot Schnitt with Delight Cake
Delight Cake 940 gegg 1000 gcocoa 60 g
Recipe 1
Aldia Apricot 250 gwhipping cream 500 g
Recipe 2
Yield 3 sheets 50 to 35 cm
whipping cream 600 g
Finishing
fruit 100 g
Decoration
Mix the ingredients 5 minutes at first speed with a flat beater. Spread the batter into a baking tray of 60 x 20 cm.
Baking temperature:Deck oven 180°C.Rotation oven 160°C.Baking time 45-50 minutes.Cool down. Mix the Aldia Cherry with the sugar replacer and the soaked gelatine.Blend the semi whipped cream
carefully with this mixture. Cover the baked cake with the bavarian and give it a raw structure.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Cut into desired size.
The cake can also be placed on a baked cookie.
Method
Sugar-free* Cherry Sheet Cake with Delight Cake
Delight Cake 1000 gegg 450 g vegetable oil 450 g water 175 g
Recipe 1
Yield 1 piece
Aldia Cherry (no added sugar) 300 g gelatine 11 g sugar replacer Natrena 10 g whipping cream (*) 750 g
* without sugar
Recipe 2
Mix the ingredients for 2 minutes at low speed with a flat beater.Roll out the dough to a thickness of 2 mm. After 10 minutes baking cut the dough into pieces of 10 to 4,5 cm.
Finish baking.
Baking temperature:Deck oven 180°C.Rotation oven 160°C.Baking time 12 minutes.
Mix the Delight Cake and egg during 7-10 minutes at high speed with a whisk. Mix in the almond powder. Specific volume 550- 600 grams a liter.
Baking temperature:Deck oven 220 - 230°C.Rotation oven 190 - 210°C.Baking time 7 minutes.
Mix the sugar replacer with the coffee (grind) and the water to a homogeneous mass.Add the soaked gelatine, blend the semi whipped cream carefully with this mixture.
Spread the bavarian onto the 4 layers swiss roll and pile on each other.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Method
Sugar-free* Layer Coffee Cake with Delight Cake
Delight Cake 500 g flour 225 g butter 175 g water 65 g
Basic dough
Delight Cake 1000 gegg 1000 g almond powder 200 g
Recipe 1
Yield 4 sheets 50 to 35 cm.
coffee (grind) 30 gwater 150 g gelatine 16 gsugar replacer Natrena 20 g whipping cream (*) 1000 g
Recipe 2
cocoa 15 g sugar replacer Natrena 5 g
* without sugar
Finishing
Mix the ingredients during 7-10 minutes at high speed with a whisk.Specific volume 550- 600 grams a liter.
Pipe dots of 75 gram on silicone paper.
Baking temperature:Deck oven 230 - 240°C.Rotation oven 210 - 220°C.Baking time 7 minutes.
Mix the blood orange purée with the sugar replacer and soaked gelatine.
Blend the semi whipped cream carefully with this mixture.Scoop 70 gram mousse on each baked sheet. When the mousse is set enough pile 3 sheets on each other.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Decorate with fresh sliced oranges.
Method
Sugar-free* Naked Orange Cake with Delight Cake
Delight Cake 500 gegg 500 g
Recipe 1
Yield 4 pieces
blood orange purée (*) 400 g gelatine 16 gsugar replacer Natrena 10 gwhipping cream (**) 600 g
Recipe 2
orange pieces (75 g. per piece) 75 g
* sugar free** without sugar
Decoration
Mix the ingredients for 2 minutes at low speed with a flat beater.Roll out the dough to a thickness of 2 mm. Cut pieces of 8 cm diameter with a star cutter.
Baking temperature:Deck oven 180°C.Rotation oven 160°C.Baking time 12 minutes.
Cut pieces of the choco Swiss Roll with a ring (diameter 7 cm), use a star cutter.
Mix the sugar replacer with the water and add the melted cocoa mass to a homogeneous mass.
Add the soaked gelatine to the mass and blend the semi whipped cream carefully with this mixture.
Pipe the mousse into the silicone moulds and close with the sheet chocolate Swiss Roll.We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Release the bavarian from the silicone moulds and place onto the cookie.
Decorate the desserts with Aldia Raspberry.
Method
Sugar-free* Raspberry Bombe with Delight Cake
Delight Cake 500 gflour 225 gbutter 175 gwater 65 g
Recipe 1
Swiss Roll sugar free with Delight Cake 500 g
Recipe Swiss Roll
Yield 24 pieces
Aldia Red Cherry 600 gsugar replacer Natrena 15 ggelatine 20 gwhipping cream 1500 g
Recipe 2
Aldia Raspberry (no added sugar) 600 g
Filling
fruit 100 g
Decoration
Mix the ingredients during 7-10 minutes at high speed with a whisk. Specific volume 550- 600 grams a liter.
Pipe dots of 35 gram on silicone paper.
Baking temperature:Deck oven 230 - 240°C.Rotation oven 210 - 220°C.Baking time 7 minutes.
Mix the Aldia Raspberry with the sugar replacer and soaked gelatine.
Blend the semi whipped cream carefully with this mixture. Fill the baked sheets half with 40 gram bavarian and fold those.
We advice to put the bavarian for one hour inside the refrigerator before freezing, to get an optimal setting.
Decorate with sugar replacer and fresh raspberries.
Method
Sugar-free* Raspberry Fantasy with Delight Cake
Delight Cake 500 g egg 500 g
Recipe 1
Yield 40 pieces
Aldia Raspberry (no added sugar) 150 g gelatine 8 g sugar replacer Natrena 10 g whipping cream (*) 500 g
Recipe 2
sugar replacer Natrena 5 g * without sugar
Finishing
Mix the ingredients at low speed till a sweet dough. Cool down the dough. Roll out the dough and cut cookies with a cutter. Brush with some Ovex and decorate with different kind of nuts.
Baking temperature:Deck oven 180°C.Rotation oven 160°C.Baking time 18-21 minutes.
Following variations are possible, add to the dough;- 1% cinnamon + 10% pecan.- 3% cocoa- 10% coconut- 10 % sugar free chocolate chips
Method
Sugar-free* Cookie Variations
Delight Cake 1000 gflour 350 gbutter 350 gwater 125 g
Recipe
Yield 45 pieces, depends on the size
Mix the ingredients 5 minutes at first speed with a flat beater.Fill the tulip cups (10x10) with 35 gram batter.
Decorate with almond shavings.
Baking temperature:Deck oven 195°C.Rotation oven 175°CBaking time 25 minutes.
Method
Sugar-free* Mini Tulip Muffins
Delight Cake 1000 gegg 500 gvegetable oil 500 gwater 100 g
Recipe
Yield 60 pieces
Almond shavings 100 g
Decoration
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Zeelandia International b.v.Fonteine 2, 4301 AG Zierikzee, P.O. Box 9, 4300 AA Zierikzee, The Netherlands Telephone: +31 (0)111-419000, e-mail: [email protected]
If the final product contains >10% polyols you have to mention on the label: “excessive use may have a laxative effect.” *in accordance with EU Regulation 1924/2006 (nutrition and health claims made on foods) and CAC/GL 23-1997 (Nutrition and Health Claims).
