Ingredients

Group Sponge Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.100
100
Water
0.020
20
Whole Eggs
0.040
40
BAKELS LES FRUITS 50% RED CHERRY
0.015
15
BAKELS OVALETT
0.007
7
Butter
0.030
30
Total Weight: 0.212
Group Cheese Mousse
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.325
100
Water
0.228
70
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.065
20
Total Weight: 0.618
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% RED CHERRY
0.250
-
BAKELS SAPHIRE NEUTRAL
0.150
-
Water
0.050
-
Total Weight: 0.450
Group Glaze
Ingredient
KG
Weight (%)
Diamond Glaze All around
0.015
-
BAKELS DIAMOND GLAZE RED
0.005
-
Total Weight: 0.020

Method

How to do it:

Sponge:
1. Place water, whole eggs, ovalett and Les fruits Red Cherry syrup. Mix for 10 sec. using a wire whisk.
2. Add Bakels Muffin Mix and mix for 1 min. in low speed.
3. Mix for another 4 mins. in high speed.
4. Add softened butter and mix for 1 min in high speed.
5. Deposit in lined 8 inch round pan.
6. Baked for 15mins at 180°C.

Cheese Mousse:
1. Mix Whipbrite and half of the water. Mix using a wire whisk until powder is dissolved in water.
2. Combine Pettina Cheesecake mix and the remaining water and mix using a until light in mixture.

Red Cherry Filling:
1. Dissolve Sapphire in water and bring to boil. Add Les Fruits Red Cherry.
2. Fill in 6 inch ring and put inside the freezer.

Assembly
1. Using a 7 inch cake ring, cut diameter of cake to 7 inch.
2. Place the sponge in cake ring, place the frozen Red cherry filling on top of the sponge.
3. Pipe cheese mousse and fill-up the cake ring and freeze until firm.
4. Glaze with diamond all around and put a design using the Diamond glaze red.

Yield

1 cake x 7 inch

Ingredients

Group Sponge Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.100
100
Water
0.020
20
Whole Eggs
0.040
40
BAKELS LES FRUITS 50% RED CHERRY
0.015
15
BAKELS OVALETT
0.007
7
Butter
0.030
30
Total Weight: 0.212
Group Cheese Mousse
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.325
100
Water
0.228
70
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.065
20
Total Weight: 0.618
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% RED CHERRY
0.250
-
BAKELS SAPHIRE NEUTRAL
0.150
-
Water
0.050
-
Total Weight: 0.450
Group Glaze
Ingredient
KG
Weight (%)
Diamond Glaze All around
0.015
-
BAKELS DIAMOND GLAZE RED
0.005
-
Total Weight: 0.020

Method

How to do it:

Sponge:
1. Place water, whole eggs, ovalett and Les fruits Red Cherry syrup. Mix for 10 sec. using a wire whisk.
2. Add Bakels Muffin Mix and mix for 1 min. in low speed.
3. Mix for another 4 mins. in high speed.
4. Add softened butter and mix for 1 min in high speed.
5. Deposit in lined 8 inch round pan.
6. Baked for 15mins at 180°C.

Cheese Mousse:
1. Mix Whipbrite and half of the water. Mix using a wire whisk until powder is dissolved in water.
2. Combine Pettina Cheesecake mix and the remaining water and mix using a until light in mixture.

Red Cherry Filling:
1. Dissolve Sapphire in water and bring to boil. Add Les Fruits Red Cherry.
2. Fill in 6 inch ring and put inside the freezer.

Assembly
1. Using a 7 inch cake ring, cut diameter of cake to 7 inch.
2. Place the sponge in cake ring, place the frozen Red cherry filling on top of the sponge.
3. Pipe cheese mousse and fill-up the cake ring and freeze until firm.
4. Glaze with diamond all around and put a design using the Diamond glaze red.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake