Ingredients

Group Chocolate Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
15
Whole Eggs
0.100
25
Water
0.200
50
Total Weight: 0.760
Group Custard Cream Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.150
-
Evaporated Milk
0.150
-
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.100
-
Total Weight: 0.100
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
-
Cold water
0.250
-
Total Weight: 0.500

Method

How to do it:

Cake Base:
1. Blend Butta Butteroil Substitute and Fino Chocolate Cake Mix for 1 minute on low speed.
2. Add whole eggs and water, shift to medium speed and mix for 4 minutes.
3. Deposit batter into an 8” round pan lined with wax paper.
4. Bake at 180°C for about 30-40 minutes. Cool.

Custard Cream:
1. Mix Bakels Bake Stable Custard Mix, water and evaporated milk on high speed until maximum volume is achieved.

Icing:
1. Combine Whip Brite Whipped Topping Powder and cold water. Whip for 5 minutes on high speed. Set aside.

To assemble:
1. Divide the cake base into 3 layers.
2. Spread custard cream in between layers of cake base.
3. Cover and decorate the entire cake with icing, decorate top and add La Fruta Strawberry.
4. Chill and serve cold.

Yield

1 round cake (8 slices)

Ingredients

Group Chocolate Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.060
15
Whole Eggs
0.100
25
Water
0.200
50
Total Weight: 0.760
Group Custard Cream Filling
Ingredient
KG
Weight (%)
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.150
-
Evaporated Milk
0.150
-
Total Weight: 0.400
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.100
-
Total Weight: 0.100
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
-
Cold water
0.250
-
Total Weight: 0.500

Method

How to do it:

Cake Base:
1. Blend Butta Butteroil Substitute and Fino Chocolate Cake Mix for 1 minute on low speed.
2. Add whole eggs and water, shift to medium speed and mix for 4 minutes.
3. Deposit batter into an 8” round pan lined with wax paper.
4. Bake at 180°C for about 30-40 minutes. Cool.

Custard Cream:
1. Mix Bakels Bake Stable Custard Mix, water and evaporated milk on high speed until maximum volume is achieved.

Icing:
1. Combine Whip Brite Whipped Topping Powder and cold water. Whip for 5 minutes on high speed. Set aside.

To assemble:
1. Divide the cake base into 3 layers.
2. Spread custard cream in between layers of cake base.
3. Cover and decorate the entire cake with icing, decorate top and add La Fruta Strawberry.
4. Chill and serve cold.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes

Finished Product

Finished Product

Cake