Pineapple-Creamcake
 

(Le Madras), 26 cm

Needed raw material
a) with JANSEN Fruitpaste pineapple (5076)
1 Stck.	Joconde-Bisquit	) Recipe like said before
1kg	Cream (ca. 33%)	)
50g	JANSEN Fruitpaste pineapple (5076)	)
120g	JANSEN Safrogel (Nr. 1027) -solved in water	) Recipe like said before
120g	sugar	)
or
b) mit JANSEN Instantfond pineapple (6022)
1 Stck.	Joconde-Bisquit	) Recipe like said before
150g	JANSEN Instantfond pineapple (6022)	) desolve Instantfond pineapple in
200g	cold water	)
700g	Cream (ca. 33%)	) mix intensivly
Dekor: with jellyfrosting Cobagel RA (1010)
20g	JANSEN Cobagel RA (1010)	) premixing with
300g	Sugar	)
1 Liter	Water	) Cooking, the stir it with the Cobagel-sugar-mix in the hot not any more cooking water
	Pineapplepieces

Doing:

a) with JANSEN Fruitpaste pineapple (5076)

First put the short-dough in the tartring. Then put the "Joconde-Bisquit" at the edge of the tartring. The put in the exemptible room a thin Bisquit (lightly/dark). Now fill one layer within fruitpaste pineapple ready flavored and stabilaised cream and arrange till the top of the edge the "Joconde-Bisquits" and apply smoth. Put annother thin Bisquit, but a little bit smaller than the tartringt, so edge arround is a little bit place free. Fill in the rest of the cream till the edge and apply smoth.

Decorate with shiny glaze pineapplepieces (with Cobagel RA (Nr. 1010) -jellyfrosting).

b) with JANSEN Instantfond pineapple (6022)

First put the short-dough in the tartring. Then put the "Joconde-Bisquit" at the edge of the tartring. The put in the exemptible room a thin Bisquit (lightly/dark). Now fill one layer within Instandfond pineapple ready flavored and stabilaised cream and arrange till the top of the edge the "Joconde-Bisquits" and apply smoth. Put annother thin Bisquit, but a little bit smaller than the tartringt, so edge arround is a little bit place free. Fill in the rest of the cream till the edge and apply smoth.

Decorate with shiny glaze pineapplepieces (with Cobagel RA (Nr. 1010) -jellyfrosting)..

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