PROCESSING
Mix all ingredients for the basic batter with a wide-wired whisk or a flat beater at fast speed.
Mixing time: approx. 3 minutes
Scaling weight batter: approx. 1575g/tray
Spread equally on prepared trays, top the pears and walnuts equally on the surface and bake.
Scaling weight pears: approx. 350g/tray
Scaling weight walnuts: approx. 150g/tray
Baking temperature: approx. 180°C
Baking time: approx. 35 minutes
After cooling down prepare the creme topping. Mix all ingredients for 3 minutes with a fine-wired whisk on fast speed and spread on the cake. Put into the refrigerator to let the creme set.
Scaling weight creme topping: approx. 1760g/tray
Prepare the jelly according to the basic recipe, add the honey and spread equally on the creme.
Scaling weight jelly: approx. 750g/tray
Finally divide into pieces and cut (one tray 60×20 yields 20 pieces of 10x6cm).
