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.
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Related products
Bakels Bavarian Cream
Fillings & Toppings, Specialty Fillings
A smooth, custard-flavored, ready to use Bavarian cream.
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Bakels Dark Chocolate Fudge
A brown to dark brown, smooth, thick filling with characteristic slightly sweet to dark chocolate flavor and aroma.
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Pettina Sponge Mix Complete
Premix in powder form for the convenient production of all types of sponge goods.
View product