Choco Vanilla Berry Ring Cake
12-019
Group Chocolate Cake
Ingredient
KG
%
Fino Chocolate Cake Mix
0.246
100.00
Water
0.049
20.00
Eggs
0.081
33.00
Oil
0.074
30.00
Raspberry filling
0.100
40.67
Total Weight: 0.550
Group Vanilla Cake
Ingredient
KG
%
BAKELS MUFFIN MIX
0.241
97.86
Water
0.053
21.53
Eggs
0.084
34.25
Oil
0.072
29.36
Total Weight: 0.450
Group Topping
Ingredient
KG
%
Raspberry filling
0.050
20.30
Total Weight: 0.050
How to do it:
Chocolate Cake:
1. Place water, eggs and Fino Chocolate Cake Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix at second speed for 4 minutes.
4. Slowly add cooking oil while mixing on low speed.
5. Fold in Les Fruits Raspberry. Set aside.
Vanilla Cake:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix at second speed for 4 minutes.
4. Slowly add cooking oil while mixing on low speed. Set aside.
Assembly:
1. In a 9” ring cake pan, place the chocolate cake mixture followed by the vanilla cake mixture.
2. Place Les Fruits Raspberry (topping) in a piping bag and pipe it on top of the vanilla cake (form a circle). Swirl using a barbeque stick.
3. Bake at 180°C for 45-50 minutes or until done.
Yield: 1 x 9” ring cake
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