Hello, I bought a biscuit cake base in August. It can be kept until at least 05.09.2019. Unfortunately, I found it again yesterday. What can I do: use it or throw it away? Many thanks in advance.
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All replies (13)
If it has always been packaged and the packaging is intact, I would say: you can still use it. It's best to sniff it and taste it, it only needs a tiny bit. You will notice very quickly whether it has gone bad (rancid, mouldy, etc.) I would no longer use it for cakes, it will dry out over time despite the packaging. As a baker-confectioner, I would make punch balls with it.
Hello belami, thank you for your question. we will make a few clarifications and get back to you. best regards, Angela
Imperator
If it has always been packaged and the packaging is intact, I would say: you can still use it. It's best to sniff it and taste it, it only needs a tiny bit. You will notice very quickly whether it has gone bad (rancid, mouldy, etc.) I would no longer use it for cakes, it will dry out over time despite the packaging. As a baker-confectioner, I would make punch balls with it.
Thank you very much Imperator! Can you recommend a recipe for the punch balls, please?
M-Infoline
Hello belami, thank you for your question. we will make a few clarifications and get back to you. best regards, Angela
Hi Angela, thank you, LG
belami
Thank you very much Imperator! Can you recommend a recipe for the punch balls, please?
Hello belami, I'll give you my punch ball recipe, it comes, slightly modified, from my teacher: 300-350g biscuit crumbs as dry as possible mix a little, a third of biscuit +/- leftover Gugelhopf, preferably with sultanas, or other cake, always without cream, Guetzlireste etc. Total the amount mentioned. 250g almond paste (le patissier) 150g apricot jam 70g butter soft 1-1.5dl rum mix everything well together, leave to stand in the fridge until the mixture becomes a little firmer. Now form balls and place in the fridge. Dissolve the cake icing for 2-3 hours. Take enough, the rest can be used for other purposes. Now you need a little help. Turn the balls in the cake icing, the balls must be completely covered in chocolate. Turn immediately in chocolate sprinkles. Have these ready in a soup plate, better too much than too little. Place the ball in it, the second person turns the balls and places them in a paper capsule, e.g. a paper muffin tin. Yes, it makes a bit of a mess. Done. En Guete Caution, do not drive when eaten!
Hoi belami We really only guarantee the quality until the best-before date. We would also say that you should be guided by the appearance and smell. Of course, the quality can change after the best-before date. best regards Angela
Imperator
Hello belami, I'll give you my punch ball recipe, it comes, slightly modified, from my teacher: 300-350g biscuit crumbs as dry as possible mix a little, a third of biscuit +/- leftover Gugelhopf, preferably with sultanas, or other cake, always without cream, Guetzlireste etc. Total the amount mentioned. 250g almond paste (le patissier) 150g apricot jam 70g butter soft 1-1.5dl rum mix everything well together, leave to stand in the fridge until the mixture becomes a little firmer. Now form balls and place in the fridge. Dissolve the cake icing for 2-3 hours. Take enough, the rest can be used for other purposes. Now you need a little help. Turn the balls in the cake icing, the balls must be completely covered in chocolate. Turn immediately in chocolate sprinkles. Have these ready in a soup plate, better too much than too little. Place the ball in it, the second person turns the balls and places them in a paper capsule, e.g. a paper muffin tin. Yes, it makes a bit of a mess. Done. En Guete Caution, do not drive when eaten!
Super! Thank you very much!
M-Infoline
Hoi belami We really only guarantee the quality until the best-before date. We would also say that you should be guided by the appearance and smell. Of course, the quality can change after the best-before date. best regards Angela
Thank you! best regards belami
Imperator
Hello belami, I'll give you my punch ball recipe, it comes, slightly modified, from my teacher: 300-350g biscuit crumbs as dry as possible mix a little, a third of biscuit +/- leftover Gugelhopf, preferably with sultanas, or other cake, always without cream, Guetzlireste etc. Total the amount mentioned. 250g almond paste (le patissier) 150g apricot jam 70g butter soft 1-1.5dl rum mix everything well together, leave to stand in the fridge until the mixture becomes a little firmer. Now form balls and place in the fridge. Dissolve the cake icing for 2-3 hours. Take enough, the rest can be used for other purposes. Now you need a little help. Turn the balls in the cake icing, the balls must be completely covered in chocolate. Turn immediately in chocolate sprinkles. Have these ready in a soup plate, better too much than too little. Place the ball in it, the second person turns the balls and places them in a paper capsule, e.g. a paper muffin tin. Yes, it makes a bit of a mess. Done. En Guete Caution, do not drive when eaten!
Attention, I made a conversion error when copying the recipe!!! I have adjusted the amount of rum in case anyone wants to try the recipe.
Imperator
If it has always been packaged and the packaging is intact, I would say: you can still use it. It's best to sniff it and taste it, it only needs a tiny bit. You will notice very quickly whether it has gone bad (rancid, mouldy, etc.) I would no longer use it for cakes, it will dry out over time despite the packaging. As a baker-confectioner, I would make punch balls with it.
I never throw food away when the expiry date has passed. I always rely on my senses. Smell it and try a little. I have found that yoghurt, for example, still tastes great weeks after the expiry date. Of course, this doesn't apply to all foods