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.
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.
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.
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
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?
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
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
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!
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
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.
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
Hello belami, thank you for your question. we will make a few clarifications and get back to you. best regards, Angela
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?
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
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
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!
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
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.
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
