Choco Caramel Overload
11-006
Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.600
100.00
Eggs
0.150
25.00
Water
0.300
50.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.075
12.50
Total Weight: 1.125
Group 2
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.200
-
BAKELS BAKE STABLE CUSTARD MIX
0.050
-
Water
0.150
-
Cashew nuts (toasted and chopped)
0.040
0.00
Total Weight: 0.440
Group 3
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.020
-
Wafer stick
0.030
0.00
Total Weight: 0.050
How to do it:
Cake:
1. Beat Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add eggs and water and mix on medium speed for 4 minutes.
3. Deposit batter in an 8-in. round pan.
4. Bake at 180° for 30-35 minutes.
5. Cool.
Filling:
1. Combine Bakels Custard Mix and water. Mix on high speed for 3 minutes.
2. Combine the whipped-up custard and Bakels Dulce de Leche.
3. Beat with a paddle on medium speed for 2 minutes.
4. Fold cashew nuts in 100g icing. This will be used as filling.
Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread filling in between layers.
3. Cover cake with the remaining icing.
4. Pipe Bakels Dark Choco Fudge on top and swirl with a metal spatula.
5. Decorate with wafer sticks around the sides.
Yield: 1 x 8” round cake
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