Bread pudding in Zila cake mould

Bread pudding in Zila cake mould

Description

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
stale cakes 900 1500 2000 1200 1500
milk 1200 2000 2600 1600 2000
sugar 480 800 1040 640 800
vanilla sticks 1 2 2 2 2
lemon 1 2 2 2 2
yolk 2 4 5 3 4
egg white 4 8 10 6 8
apple 1 2 2 2 2
apricot jam 120 200 260 160 200
egg yolk 2 4 5 3 4

  

Recipe

 

Ingredients

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
stale cakes g 450 750 1000 600 750
milk ml 600 1000 1300 800 1000
sugar g 240 400 520 320 400
vanilla sticks pc 0.5 1 1 1 1
lemon pc 0.5 1 1 1 1
yolk pcs 2 4 5 3 4
egg white pcs 2 4 5 3 4
apple pc 0.5 1 1 1 1
apricot jam g 60 100 130 80 100

 

The body

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
stale cakes g 450 750 1000 600 750
milk ml 600 1000 1300 800 1000
sugar g 120 200 260 160 200
vanilla sticks pc 0.5 1 1 1 1
lemon pc 0.5 1 1 1 1
egg yolk pcs 2 4 5 3 4

Preparation of the corpus

Cut the cakes into cubes of approximately 1 cm. Boil 900 ml milk with 200 g sugar, with the inside of the vanilla scratched out and with the grated shell of a lemon.

Mix the remaining 100 ml milk with the egg yolk. Mixt the boiled milk quickly with the egg yolk mixture and pour onto the cake cubes and mix these with a wooden spoon.

Pour it into the silicone cake mould spread with melted butter and push it into the holes carefully.

Bake it in a preheated oven at 200 °C for 20 minutes. When baked, turn it upside down and remove the silicone mould.

 

The filling

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
apple pc 0.5 1 1 1 1
apricot jam g 60 100 130 80 100

Preparation of the filling

Grate the apple and squeeze the lemon juice onto it, then stew it a little. Put the grated apple into the body holes and pour hot apricot jam onto.

 

Mousse

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
egg white pcs 2 4 5 3 4
sugar g 120 200 260 160 200

Preparation of mousse

Heat 4 egg whites with 200 g sugar to hot while continuously stirring (put fingers into it and if stings, it’s fine), up to maximum 85 °C.

Whip a soft mousse from it until it cools down. Put the prepared mousse into a decoration bag with star-shaped tube and by closing the filled body holes dress the cake.
Bake the mousse on the cake at 175 °C for 10 minutes.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Bread pudding in Zila cake mould