Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Whole Eggs
0.100
25
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.070
-
Total Weight: 0.070
Group Frosting
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.170
-
Total Weight: 0.170
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.070
-
Total Weight: 0.070
Group Decoration
Ingredient
KG
Weight (%)
Pistachios (chopped)
0.000
-
Glucose syrup
0.025
-
APITO COOKING CHOCOLATE
0.100
-
Rice Crispies
0.020
-
Total Weight: 0.145

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl. Mix with a wire whisk on high speed for 5-7 minutes.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 40 minutes.

Decoration:
1. Melt Apito Cooking Chocolate.
2. Fold in rice crispies.
3. Deposit on a flat sheet lined with wax paper.
4. Spread until even and allow to set.
5. Using a croissant cutter, cut into chocolate tiles (2” x 2”).
6. Keep in the refrigerator.

Glucosy:
1. Place glucose on a silicone mat and bake at 200°C for 15-20 minutes. If colored glucosy is desired, add food color before placing the glucose on a silicone mat.

Assembly:
1. Cut the cake horizontally into two.Spread the filling in between the layers.
2. Cover with Bakels Dark Choco Fudge.
3. Top with Les Fruits Dark Cherry.
4. Arrange the chocolate-rice crispies tiles around the side of the cake.
5. Top with glucosy and chopped pistachios.

Yield

1 x 6” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Whole Eggs
0.100
25
Water
0.200
50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.070
-
Total Weight: 0.070
Group Frosting
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.170
-
Total Weight: 0.170
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.070
-
Total Weight: 0.070
Group Decoration
Ingredient
KG
Weight (%)
Pistachios (chopped)
0.000
-
Glucose syrup
0.025
-
APITO COOKING CHOCOLATE
0.100
-
Rice Crispies
0.020
-
Total Weight: 0.145

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl. Mix with a wire whisk on high speed for 5-7 minutes.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 40 minutes.

Decoration:
1. Melt Apito Cooking Chocolate.
2. Fold in rice crispies.
3. Deposit on a flat sheet lined with wax paper.
4. Spread until even and allow to set.
5. Using a croissant cutter, cut into chocolate tiles (2” x 2”).
6. Keep in the refrigerator.

Glucosy:
1. Place glucose on a silicone mat and bake at 200°C for 15-20 minutes. If colored glucosy is desired, add food color before placing the glucose on a silicone mat.

Assembly:
1. Cut the cake horizontally into two.Spread the filling in between the layers.
2. Cover with Bakels Dark Choco Fudge.
3. Top with Les Fruits Dark Cherry.
4. Arrange the chocolate-rice crispies tiles around the side of the cake.
5. Top with glucosy and chopped pistachios.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake