Sugar-free* Delight Cake Recipes can also be found on

Transcription

1 Inspirations for application recipes using Sugar-free* Recipes can also be found on

2 Sugar-free* Cookies with Yield 45 pieces Recipe flour butter 350 g 350 g 125 g 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. Deck oven 180 C. Rotation oven 165 C. Baking time minutes.

3 Sugar-free* Swiss Roll with Yield 4 sheets (50 x 35 cm) Recipe Mix the ingredients during 7 10 minutes at high speed with a whisk. Specific volume grams a liter. Deck oven C. Rotation oven C. Baking time 7 minutes.

4 Sugar-free* Chocolate Dessert with Yield 24 pieces Recipe 1 flour 225 g butter 175 g 65 g Swiss Roll Choco sugar free with 500g Recipe 2 cocoa mass 250 g 225 g sugar replacer Natrena 15 g gelatine 15 g whipping cream 1250 g Aldia Raspberry (no added sugar) 750 g 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. 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 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.

5 Sugar-free* Swiss Roll Choco with Yield 4 sheets (50 x 35 cm) Recipe cocoa 940 g 60 g Mix the ingredients during 7-10 minutes at high speed with a whisk. Specific volume grams a liter. Deck oven C. Rotation oven C. Baking time 7 minutes.

6 Sugar-free* Choco Apricot Schnitt with Yield 3 sheets 50 to 35 cm Recipe 1 cocoa Recipe 2 Aldia Apricot whipping cream Finishing 940 g 60 g 250 g Mix the ingredients during 7-10 minutes at high speed with a whisk. Specific volume 600 grams a liter. Deck oven C. Rotation oven C. Baking time 7 minutes. Yield 3 sheets 50 to 35 cm. 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. whipping cream Decoration fruit 600 g 100 g 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.

7 Sugar-free* Cherry Sheet Cake with Yield 1 piece Recipe 1 vegetable oil Recipe g 450 g 175 g Aldia Cherry (no added sugar) 300 g gelatine 11 g sugar replacer Natrena 10 g whipping cream (*) 750 g * without sugar Mix the ingredients 5 minutes at first speed with a flat beater. Spread the batter into a baking tray of 60 x 20 cm. Deck oven 180 C. Rotation oven 160 C. Baking time 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.

8 Sugar-free* Layer Coffee Cake with Yield 4 sheets 50 to 35 cm. Basic dough flour butter Recipe 1 almond powder Recipe g 175 g 65 g 200 g coffee (grind) 30 g 150 g gelatine 16 g sugar replacer Natrena 20 g whipping cream (*) Finishing cocoa 15 g sugar replacer Natrena 5 g * without sugar 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. Deck oven 180 C. Rotation oven 160 C. Baking time 12 minutes. Mix the and during 7 10 minutes at high speed with a whisk. Mix in the almond powder. Specific volume grams a liter. Deck oven C. Rotation oven C. Baking time 7 minutes. Mix the sugar replacer with the coffee (grind) and the 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.

9 Sugar-free* Naked Orange Cake with Yield 4 pieces Recipe 1 Recipe 2 blood orange purée (*) 400 g gelatine 16 g sugar replacer Natrena 10 g whipping cream (**) 600 g Decoration orange pieces (75 g. per piece) 75 g * sugar free ** without sugar Mix the ingredients during 7-10 minutes at high speed with a whisk. Specific volume grams a liter. Pipe dots of 75 gram on silicone paper. Deck oven C. Rotation oven 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.

10 Sugar-free* Raspberry Bombe with Yield 24 pieces Recipe 1 flour butter Recipe Swiss Roll Swiss Roll sugar free with Recipe g 175 g 65 g Aldia Red Cherry 600 g sugar replacer Natrena 15 g gelatine 20 g whipping cream 1 Filling Aldia Raspberry (no added sugar) Decoration 600 g 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. 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 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. fruit 100 g

11 Sugar-free* Raspberry Fantasy with Yield 40 pieces Recipe 1 Recipe 2 Mix the ingredients during 7 10 minutes at high speed with a whisk. Specific volume grams a liter. Blend the semi whipped cream carefully with this mixture. Fill the baked sheets half with 40 gram bavarian and fold those. Aldia Raspberry (no added sugar) 150 g gelatine 8 g sugar replacer Natrena 10 g whipping cream (*) Finishing sugar replacer Natrena 5 g * without sugar Pipe dots of 35 gram on silicone paper. Deck oven C. Rotation oven C. Baking time 7 minutes. Mix the Aldia Raspberry with the sugar replacer and soaked gelatine. 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.

12 Sugar-free* Cookie Variations Yield 45 pieces, depends on the size Recipe flour butter 350 g 350 g 125 g 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. Following variations are possible, add to the dough; - 1% cinnamon + 10% pecan. - 3% cocoa - 10% coconut - 10 % sugar free chocolate chips Deck oven 180 C. Rotation oven 160 C. Baking time minutes.

13 Sugar-free* Mini Tulip Muffins Yield 60 pieces Recipe vegetable oil Decoration Almond shavings 100 g 100 g 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. Deck oven 195 C. Rotation oven 175 C Baking time 25 minutes.

14 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 (Nutrition and Health Claims) Zeelandia International b.v. Fonteine 2, 4301 AG Zierikzee, P.O. Box 9, 4300 AA Zierikzee, The Netherlands Telephone: +31 (0) , international@zeelandia.nl