Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable
for bottling. Cakes will keep for approx. 6 months.
Cakes made with
fresh fruit
are
not suitable for long term
storage
, and must be consumed within 2 days of being
made.
Glass jars
Only use clean jars and accessories which are in perfect
condition. Jars should be narrower at the bottom than the top.
0.25 litre jars are the most suitable for bottling cakes.
Jars must have a glass lid with metal spring clamp to seal
them.
Make sure that all the jars are the same size so that bottling is
carried out evenly.
Procedure
^
Grease the inside of the jars with butter up to 1 cm below
the rim.
^
Sprinkle inside the jars with fine breadcrumbs.
^
Fill the jars 1/2 to 2/3 full with cake mixture (depending on
recipe). Make sure the rim stays clean.
^
Place the rack on the lowest shelf level.
^
Place the jars on the rack (all the same size)
without lids
on
. Ensure that they do not touch one another.
^
Close the jars
immediately
after bottling by clamping the
glass lid down securely. Do not let the cakes cool down.
If the mixture has risen above the rim, it can be pushed
back down into the jar with the glass lid.
Settings
Type of
mixture
Function
Stage
Temper-
ature
in °C
Moist-
ure
in %
Duration
in minutes
Creamed
mixture
Conventional heat
-
160
-
25–45
Sponge
Conventional heat
-
160
-
50–55
Yeast
dough
Combination mode
- Conventional heat
1
2
30
160
100
30
10
30–35
Special applications
83
