Inspirations for application recipes using Sugar-free* Delight Cake

Recipes can also be found on www.zeelandia-international.com Sugar-free* Cookies with Delight Cake Yield 45 pieces Recipe Method

Delight Cake 1000 g Mix the ingredients for 2 minutes flour 350 g in low speed with a flat beater. butter 350 g Roll the dough into a cylinder water 125 g shape and cut cookies of 40 gram.

Baking temperature: Deck oven 180°C. Rotation oven 165°C. Baking time 18 -21 minutes. Sugar-free* Swiss Roll with Delight Cake Yield 4 sheets (50 x 35 cm) Recipe Method

Delight Cake 1000 g Mix the ingredients during 7‑10 egg 1000 g 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. Sugar-free* Chocolate Dessert with Delight Cake Yield 24 pieces Recipe 1 Method

Delight Cake 500 g Mix the ingredients for 2 minutes Add the soaked gelatine, blend the flour 225 g at low speed with a flat beater. semi whipped cream carefully with butter 175 g Roll out the dough to a thickness this mixture. water 65 g of 2 mm. Cut pieces of 8 cm Swiss Roll Choco sugar diameter with a star cutter. Pipe the mousse into the silicone free with Delight Cake 500g moulds. Close with the sheet Baking temperature: chocolate Swiss Roll. We advice to Deck oven 180°C. put the bavarian for one hour inside Recipe 2 Rotation oven 160°C. the refrigerator before freezing, to Baking time 12 minutes. get an optimal setting. cocoa mass 250 g water 225 g Cut pieces of the Choco Swiss Roll Release the bavarian from the sugar replacer Natrena 15 g with a ring (diameter 7 cm), use a silicone moulds and place onto the gelatine 15 g star cutter. cookies. Decorate the desserts with whipping cream 1250 g Aldia Raspberry. Aldia Raspberry Mix the sugar replacer with the (no added sugar) 750 g water and add the melted cocoa mass to a homogeneous mass. Sugar-free* Swiss Roll Choco with Delight Cake Yield 4 sheets (50 x 35 cm) Recipe Method

Delight Cake 940 g Mix the ingredients during 7-10 cocoa 60 g minutes at high speed with a egg 1000 g whisk. Specific volume 550- 600 grams a liter.

Baking temperature: Deck oven 220 - 230°C. Rotation oven 190 - 210°C. Baking time 7 minutes. Sugar-free* Choco Apricot Schnitt with Delight Cake Yield 3 sheets 50 to 35 cm Recipe 1 Method

Delight Cake 940 g Mix the ingredients during 7-10 We advice to put the bavarian for egg 1000 g minutes at high speed with a whisk. one hour inside the refrigerator cocoa 60 g Specific volume 600 grams a liter. before freezing, to get an optimal setting. Recipe 2 Baking temperature: Deck oven 220 - 230°C. Cover with whipping cream and Aldia Apricot 250 g Rotation oven 190 - 210°C. decorate with almond shavings. whipping cream 500 g Baking time 7 minutes. Yield 3 sheets 50 to 35 cm. Cut into desired sizes. Finishing Mix the Aldia Apricot with the sugar whipping cream 600 g replacer. Blend the semi whipped Decoration cream carefully with this mixture. Spread 250 gram bavarian on the fruit 100 g Swiss Roll Choco and roll up. Sugar-free* Cherry Sheet Cake with Delight Cake Yield 1 piece Recipe 1 Method

Delight Cake 1000 g Mix the ingredients 5 minutes at carefully with this mixture. egg 450 g first speed with a flat beater. Cover the baked cake with the vegetable oil 450 g Spread the batter into a baking tray bavarian and give it a raw structure. water 175 g of 60 x 20 cm. We advice to put the bavarian for Recipe 2 Baking temperature: one hour inside the refrigerator Deck oven 180°C. before freezing, to get an optimal Aldia Cherry Rotation oven 160°C. setting. (no added sugar) 300 g Baking time 45‑50 minutes. gelatine 11 g Cool down. Cut into desired size. sugar replacer Natrena 10 g whipping cream (*) 750 g Mix the Aldia Cherry with the sugar The cake can also be placed on a replacer and the soaked gelatine. baked cookie. * without sugar Blend the semi whipped cream Sugar-free* Layer Coffee Cake with Delight Cake Yield 4 sheets 50 to 35 cm. Basic dough Method

Delight Cake 500 g Mix the ingredients for 2 minutes at Baking temperature: flour 225 g low speed with a flat beater. Deck oven 220 ‑ 230°C. butter 175 g Roll out the dough to a thickness Rotation oven 190 ‑ 210°C. water 65 g of 2 mm. After 10 minutes baking Baking time 7 minutes. cut the dough into pieces of 10 to Recipe 1 4,5 cm. Mix the sugar replacer with the coffee (grind) and the water to a Delight Cake 1000 g Finish baking. homogeneous mass. egg 1000 g Add the soaked gelatine, blend the almond powder 200 g Baking temperature: semi whipped cream carefully with Deck oven 180°C. this mixture. Recipe 2 Rotation oven 160°C. Baking time 12 minutes. Spread the bavarian onto the 4 coffee (grind) 30 g layers swiss roll and pile on each water 150 g Mix the Delight Cake and egg other. gelatine 16 g during 7‑10 minutes at high speed sugar replacer Natrena 20 g with a whisk. Mix in the almond We advice to put the bavarian for whipping cream (*) 1000 g powder. Specific volume 550‑ 600 one hour inside the refrigerator Finishing grams a liter. before freezing, to get an optimal setting. cocoa 15 g sugar replacer Natrena 5 g

* without sugar Sugar-free* Naked Orange Cake with Delight Cake Yield 4 pieces Recipe 1 Method

Delight Cake 500 g Mix the ingredients during 7-10 Blend the semi whipped cream egg 500 g minutes at high speed with a whisk. carefully with this mixture. Specific volume 550- 600 grams Scoop 70 gram mousse on each Recipe 2 a liter. baked sheet. When the mousse is set enough pile 3 sheets on each blood orange Pipe dots of 75 gram on silicone other. purée (*) 400 g paper. gelatine 16 g We advice to put the bavarian for sugar replacer Natrena 10 g Baking temperature: one hour inside the refrigerator whipping cream (**) 600 g Deck oven 230 - 240°C. before freezing, to get an optimal Rotation oven 210 - 220°C. setting. Decoration Baking time 7 minutes. Decorate with fresh sliced oranges. orange pieces Mix the blood orange purée with (75 g. per piece) 75 g the sugar replacer and soaked gelatine. * sugar free ** without sugar Sugar-free* Raspberry Bombe with Delight Cake Yield 24 pieces Recipe 1 Method

Delight Cake 500 g Mix the ingredients for 2 minutes at Add the soaked gelatine to the flour 225 g low speed with a flat beater. mass and blend the semi whipped butter 175 g Roll out the dough to a thickness of cream carefully with this mixture. water 65 g 2 mm. Cut pieces of 8 cm diameter with a star cutter. Pipe the mousse into the silicone Recipe Swiss Roll moulds and close with the sheet Baking temperature: chocolate Swiss Roll. Swiss Roll sugar free Deck oven 180°C. We advice to put the bavarian for with Delight Cake 500 g Rotation oven 160°C. one hour inside the refrigerator Baking time 12 minutes. before freezing, to get an optimal Recipe 2 setting. Cut pieces of the choco Swiss Roll Aldia Red Cherry 600 g with a ring (diameter 7 cm), use a Release the bavarian from the sugar replacer Natrena 15 g star cutter. silicone moulds and place onto the gelatine 20 g cookie. whipping cream 1500 g Mix the sugar replacer with the Filling water and add the melted cocoa Decorate the desserts with Aldia mass to a homogeneous mass. Raspberry. Aldia Raspberry (no added sugar) 600 g

Decoration fruit 100 g Sugar-free* Raspberry Fantasy with Delight Cake Yield 40 pieces Recipe 1 Method

Delight Cake 500 g Mix the ingredients during 7‑10 Blend the semi whipped cream egg 500 g minutes at high speed with a whisk. carefully with this mixture. Specific volume 550‑ 600 grams Fill the baked sheets half with 40 Recipe 2 a liter. gram bavarian and fold those.

Aldia Raspberry Pipe dots of 35 gram on silicone We advice to put the bavarian for (no added sugar) 150 g paper. one hour inside the refrigerator gelatine 8 g before freezing, to get an optimal sugar replacer Natrena 10 g Baking temperature: setting. whipping cream (*) 500 g Deck oven 230 ‑ 240°C. Rotation oven 210 ‑ 220°C. Decorate with sugar replacer and Finishing Baking time 7 minutes. fresh raspberries. sugar replacer Natrena 5 g Mix the Aldia Raspberry with the

sugar replacer and soaked gelatine. * without sugar Sugar-free* Cookie Variations Yield 45 pieces, depends on the size Recipe Method

Delight Cake 1000 g Mix the ingredients at low speed Following variations are possible, flour 350 g till a sweet dough. Cool down the add to the dough; butter 350 g dough. Roll out the dough and cut - 1% cinnamon + 10% pecan. water 125 g cookies with a cutter. Brush with - 3% cocoa some Ovex and decorate with - 10% coconut different kind of nuts. - 10 % sugar free chocolate chips

Baking temperature: Deck oven 180°C. Rotation oven 160°C. Baking time 18-21 minutes. Sugar-free* Mini Tulip Muffins Yield 60 pieces Recipe Method

Delight Cake 1000 g Mix the ingredients 5 minutes at egg 500 g first speed with a flat beater. vegetable oil 500 g Fill the tulip cups (10x10) with 35 water 100 g gram batter.

Decoration Decorate with almond shavings.

Almond shavings 100 g Baking temperature: Deck oven 195°C. Rotation oven 175°C Baking time 25 minutes. 02-2018 www.zeelandia-international.com Telephone: +31(0)111-419000, e-mail:[email protected] P.O. Box9,4300AA Zierikzee,TheNetherlands Fonteine 2,4301AG Zierikzee, Zeelandia International b.v. made onfoods)andCAC/GL23-1997(Nutrition andHealthClaims). *in accordancewithEURegulation1924/2006 (nutritionandhealth claims “excessive usemayhavealaxativeeffect.” If the finalproductcontains>10%polyols youhavetomentiononthe label: