Ingredients

Group 1
Ingredient
KG
Weight (%)
Salted Butter
0.350
70
Sugar
0.150
30
All Purpose Flour
0.500
100
Salt
0.006
1.2
Total Weight: 1.006
Group 2
Ingredient
KG
Weight (%)
Water
0.113
22.5
Eggs
0.175
35
BAKELS MUFFIN MIX
0.500
100
Vegetable Oil
0.140
28
APITO CHOCOLATE PASTE
0.020
4
Total Weight: 0.948
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.400
-
BAKELS LES FRUITS 50% STRAWBERRY
0.400
-
Total Weight: 0.800
Group 4
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.100
-
Water
0.050
-
Total Weight: 0.150

Method

How to do it:

Biscuit Base:
1. Cream together butter, sugar and salt until light and fluffy. Add flour and mix at low speed until mixture is thoroughly coated with butter.
2. Form the mixture into a ball and knead several times.
3. Press into 9 x 9 x 2 inch baking pan using a rolling pin (makes 2 pans).
4. Bake for 7-10 minutes at 180ºC. Set aside.

Batter:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend for 1 minute on low speed. Scrape down.
3. Mix at medium speed for 4 minutes.
4. Blend in vegetable oil and Apito Chocolate Paste on slow speed. Do not overmix.

Glaze:
1. Combine Saphire Neutral and water in a saucepan.
2. Heat until small bubbles form.
3. Remove from heat and apply immediately.

Assembly:
1. Spread one sheet of biscuit base evenly with Les Fruits Blueberry 50% and one sheet with Les Fruits Strawberry 50%.
2. Spread half of the prepared cake batter on each sheet.
3. Bake at 180°C for 1 hour or until done. Cool.
4. Top each sheet separately with Les Fruits Blueberry and Strawberry.
5. Apply glaze on top.

Yield

2 pans x 9” x 9”

Ingredients

Group 1
Ingredient
KG
Weight (%)
Salted Butter
0.350
70
Sugar
0.150
30
All Purpose Flour
0.500
100
Salt
0.006
1.2
Total Weight: 1.006
Group 2
Ingredient
KG
Weight (%)
Water
0.113
22.5
Eggs
0.175
35
BAKELS MUFFIN MIX
0.500
100
Vegetable Oil
0.140
28
APITO CHOCOLATE PASTE
0.020
4
Total Weight: 0.948
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.400
-
BAKELS LES FRUITS 50% STRAWBERRY
0.400
-
Total Weight: 0.800
Group 4
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.100
-
Water
0.050
-
Total Weight: 0.150

Method

How to do it:

Biscuit Base:
1. Cream together butter, sugar and salt until light and fluffy. Add flour and mix at low speed until mixture is thoroughly coated with butter.
2. Form the mixture into a ball and knead several times.
3. Press into 9 x 9 x 2 inch baking pan using a rolling pin (makes 2 pans).
4. Bake for 7-10 minutes at 180ºC. Set aside.

Batter:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend for 1 minute on low speed. Scrape down.
3. Mix at medium speed for 4 minutes.
4. Blend in vegetable oil and Apito Chocolate Paste on slow speed. Do not overmix.

Glaze:
1. Combine Saphire Neutral and water in a saucepan.
2. Heat until small bubbles form.
3. Remove from heat and apply immediately.

Assembly:
1. Spread one sheet of biscuit base evenly with Les Fruits Blueberry 50% and one sheet with Les Fruits Strawberry 50%.
2. Spread half of the prepared cake batter on each sheet.
3. Bake at 180°C for 1 hour or until done. Cool.
4. Top each sheet separately with Les Fruits Blueberry and Strawberry.
5. Apply glaze on top.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line