Ingredients

Group Base
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND (melted)
0.125
25
BAKELS UNIFIL STRAWBERRY
0.050
10
Total Weight: 1.300
Group Cheese cake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.400
100
Kahlua
0.055
13.75
Fresh Milk (cold)
0.360
90
Total Weight: 0.815
Group Jellified Dark Cherry
Ingredient
KG
Weight (%)
Gelatin Mass
0.003
-
BAKELS LES FRUITS 50% STRAWBERRY
0.125
-
Sugar
0.020
-
Water
0.010
-
Kirschwasser bols
0.010
-
Total Weight: 0.168
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.015
-
Total Weight: 0.765

Method

How to do it:

Base:
1. In a large mixing bowl, combine Pettina Sponge Mix Chocolate, water and whole eggs. Mix using whisk for 6 minutes from medium to high speed.
2. Fold melted world compound butter and mix for 1 minute.
3. Pour mixture in a clean sheet tray line with parchment paper and bake for 13 minutes at 190°C.
4. Cool down and set aside.

Cheesecake:
1. In a large mixing bowl, paddle cheesecake mix and fresh milk on top speed for 1 min. Scrape.
2. Paddle on top speed for 3-4 min or until light and even.
3. Add Kahlua liqueur.

Jellified Dark Cherry:
1. Boil water, sugar and Kirsch bols together.
2. Add in the gelatin mass.
3. Mix the sugar mixture into Bakels Les Fruits Dark Cherry and place the mixture into silicon mold and freeze overnight.

Dark Chocolate Glaze:
1. Combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze Chocolate and fold slowly.
4. Glaze temperature should be 35- 40°C before application.

ASSEMBLY:
1. Place 6 inches base sponge in an 8 inches cake ring line with parchment paper.
2. Pipe the sponge with 50g Unifil strawberry.
3. Half fill cake ring with Kahlua cheesecake mixture.
4. Put jellified Dark Cherry.
5. Fill again with classic cheesecake mixture.
6. Freeze overnight.
7. Pour with Mirror Glaze Chocolate.
8. Slide with Diamond Glaze White
9. Serve and enjoy.

Yield

1 x 8” cake

Ingredients

Group Base
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND (melted)
0.125
25
BAKELS UNIFIL STRAWBERRY
0.050
10
Total Weight: 1.300
Group Cheese cake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.400
100
Kahlua
0.055
13.75
Fresh Milk (cold)
0.360
90
Total Weight: 0.815
Group Jellified Dark Cherry
Ingredient
KG
Weight (%)
Gelatin Mass
0.003
-
BAKELS LES FRUITS 50% STRAWBERRY
0.125
-
Sugar
0.020
-
Water
0.010
-
Kirschwasser bols
0.010
-
Total Weight: 0.168
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.125
-
Water
0.125
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.500
-
BAKELS DIAMOND GLAZE WHITE
0.015
-
Total Weight: 0.765

Method

How to do it:

Base:
1. In a large mixing bowl, combine Pettina Sponge Mix Chocolate, water and whole eggs. Mix using whisk for 6 minutes from medium to high speed.
2. Fold melted world compound butter and mix for 1 minute.
3. Pour mixture in a clean sheet tray line with parchment paper and bake for 13 minutes at 190°C.
4. Cool down and set aside.

Cheesecake:
1. In a large mixing bowl, paddle cheesecake mix and fresh milk on top speed for 1 min. Scrape.
2. Paddle on top speed for 3-4 min or until light and even.
3. Add Kahlua liqueur.

Jellified Dark Cherry:
1. Boil water, sugar and Kirsch bols together.
2. Add in the gelatin mass.
3. Mix the sugar mixture into Bakels Les Fruits Dark Cherry and place the mixture into silicon mold and freeze overnight.

Dark Chocolate Glaze:
1. Combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze Chocolate and fold slowly.
4. Glaze temperature should be 35- 40°C before application.

ASSEMBLY:
1. Place 6 inches base sponge in an 8 inches cake ring line with parchment paper.
2. Pipe the sponge with 50g Unifil strawberry.
3. Half fill cake ring with Kahlua cheesecake mixture.
4. Put jellified Dark Cherry.
5. Fill again with classic cheesecake mixture.
6. Freeze overnight.
7. Pour with Mirror Glaze Chocolate.
8. Slide with Diamond Glaze White
9. Serve and enjoy.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.