Bavarian Cream Marble Cake
10-026
Ingredients
Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500
Method
How to do it:
Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.
Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.
Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.
Yield
1 x 8” round cake
Product Used
Ingredients
Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500
Method
How to do it:
Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.
Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.
Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.
Ingredients
Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500
Method
How to do it:
Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.
Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.
Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.
Yield
1 x 8” round cake
Product Used
Ingredients
Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.375
-
BAKELS BAVARIAN CREAM
0.125
-
Total Weight: 0.500
Method
How to do it:
Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 30-35 minutes.
5. Cool.
Filling/Icing:
1. Combine Bakels Dark Choco Fudge and Bakels Bavarian Cream by hand.
Assembly:
1. Cut cake horizontally into 3 layers.
2. Spread the filling mixture on the layers.
3. Cover with the same mixture.
4. Decorate as desired.
Related recipes
Related products
Bakels Bavarian Cream
Fillings & Toppings, Specialty Fillings
A smooth, custard-flavored, ready to use Bavarian cream.
View product
Bakels Dark Chocolate Fudge
A brown to dark brown, smooth, thick filling with characteristic slightly sweet to dark chocolate flavor and aroma.
View product
Pettina Sponge Mix Complete
Premix in powder form for the convenient production of all types of sponge goods.
View product
