Ingredients

Group Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND
0.125
25
Total Weight: 1.250
Group Ganache Coating
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
All Purpose Cream
0.250
50
Total Weight: 0.750
Group Coating
Ingredient
KG
Weight (%)
Desiccated Coconut
0.500
-
Total Weight: 0.500

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs and water for 7 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in standard Jelly Roll Pan.
4. Bake at 180°C.
5. Cool down.
6. Cut 6 by 8-inch sponge bars, or 48 pieces.
7. Dip into tempered ganache.
8. Coat with toasted desiccated coconut.
9. Chill.

Yield

48 pieces

Ingredients

Group Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND
0.125
25
Total Weight: 1.250
Group Ganache Coating
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
100
All Purpose Cream
0.250
50
Total Weight: 0.750
Group Coating
Ingredient
KG
Weight (%)
Desiccated Coconut
0.500
-
Total Weight: 0.500

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete, eggs and water for 7 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in standard Jelly Roll Pan.
4. Bake at 180°C.
5. Cool down.
6. Cut 6 by 8-inch sponge bars, or 48 pieces.
7. Dip into tempered ganache.
8. Coat with toasted desiccated coconut.
9. Chill.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake