| Ingredients oranjekoek dough: | ||
| 2.500 | gr | Butter |
| 2.500 | gr | White caster sugar |
| 800 | gr | Whole egg |
| 800 | gr | Candied diced orange peel |
| 5.000 | gr | Flour |
| 50 | gr | Baking powder |
Instructions for the oranjekoek dough:
Mix the butter with the caster sugar, then add the egg and Candied diced orange peel. Sieve the Baking powder and mix with the flour. Add this to the rest of the ingredients and mix into a homogeneous dough. Cool the dough thoroughly for 24 hours before processing.
| Ingredients filling: | ||
| 2.500 | gr | Damco almond paste |
| 250 | gr | Water (paste must be easly spreadable) |
| Ingredients pink fondant: | ||
| 1.000 | gr | Fondant, softened |
| Arlico red Carmine | ||
Construction of oranjekoek:
Roll out the dough for the bottom layer to a thickness of approx. 4 mm and line a 60 x 80 cm baking tray with it. Apply the softened almond paste in a thin layer (approx. 3.5 mm) and spread evenly over the bottom layer. Roll out the top layer to approx. 3.5 mm, place it on the layer of almond paste and bake.
Lightly colour the fondant as desired with Arlico red carmine and apply in a thin layer to the cooled cake. Cut the cake into pieces of approx. 7 x 7 cm and finish with whipped cream and fresh fruit.
Tip: For a longer shelf life, the cake can also be finished with butter cream.
Baking time: 20 min
Baking temp.: 180°C
Quantity: 75 pieces