Choco Caramel Ring Cake
12-062
Group Cake
Ingredient
KG
%
BAKELS MUFFIN MIX
0.200
100.00
Water
0.045
22.50
Eggs
0.070
35.00
Oil
0.056
28.00
Total Weight: 0.371
Group Add-ons for Chocolate Batter
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.020
-
APITO CHOCOLATE PASTE
0.006
-
Total Weight: 0.026
Group Add-on for Caramel Batter
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.040
-
Total Weight: 0.040
Group Glaze
Ingredient
KG
%
BAKELS DIAMOND GLAZE NEUTRAL
0.010
-
Total Weight: 0.010
Group Topping
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.010
-
Total Weight: 0.010
How to do it:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend using cake paddle for approximately 1 minute at low speed.
3. Scrape down and mix at second speed for 4 minutes.
4. Slowly add cooking oil while mixing at low speed.
5. Divide batter into 2 portions x 165g.
6. Fold in Bakels Dark Choco Fudge and Apito Chocolate Paste in one portion.
7. Fold in Bakels Dulce de Leche in another portion.
8. Mix the two batter portions together to create a marbled effect.
9. Pour batter into the greased bundt pan.
10. Bake at 180°C for 20-30 minutes.
11. Cool and glaze with Diamond Glaze Neutral. Drizzle the top with Bakels Dulce de Leche.
Yield: 1 small bundt cake
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