Ingredients

Group Cheesecake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.270
100
BAKELS LES FRUITS 50% POMEGRANATE
0.100
37
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.101
37.5
Cold water
0.101
37.5
Total Weight: 0.572
Group Chocolate Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.200
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
12.5
Water
0.100
50
Eggs
0.050
25
Total Weight: 0.375
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.060
-
Heavy Cream
0.010
-
Gelatin Powder
0.010
-
Cold water
0.200
-
BAKELS LES FRUITS 50% CRANBERRY
0.100
-
Total Weight: 0.580

Method

How to do it:

For the Chocolate Base:
1. Combine Fino Choco Cake Mix, Butta BOS and egg in a mixing bowl.
2. Mix until well incorporated.
3. Transfer into a 4” pan and bake at 180°C for roughly 20-30 minutes.
4. Once baked, set aside and let it cool.

For the Cheesecake:
1. In a mixing bowl, mix Whipbrite and cold water on high speed for 3 minutes.
2. Change into a paddle attachment and add the Pettina Cheesecake mix.
3. Add Les Fruits Pomegranate. Continue beating until well.

For the Mousse:
1. Dissolve gelatin in cold water (2).
2. Add the Whipbrite powder, cold water (1) and heavy cream in a mixing bowl and whisk on low speed for 30 seconds.
3. Shift to medium speed and whisk for another 30 seconds.
4. Add cranberry.
5. Fold in gelatin.

Assembly:
1. In a ring mold, press the Fino Choco Cake mixture at the bottom of the pan.
2. Add the cheesecake layer and evenly spread out using an offset spatula.
3. Lastly deposit the mousse.
4. Chill overnight or until set.

Yield

1 piece 7” x 3” ring mold

Ingredients

Group Cheesecake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.270
100
BAKELS LES FRUITS 50% POMEGRANATE
0.100
37
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.101
37.5
Cold water
0.101
37.5
Total Weight: 0.572
Group Chocolate Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.200
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.025
12.5
Water
0.100
50
Eggs
0.050
25
Total Weight: 0.375
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.060
-
Heavy Cream
0.010
-
Gelatin Powder
0.010
-
Cold water
0.200
-
BAKELS LES FRUITS 50% CRANBERRY
0.100
-
Total Weight: 0.580

Method

How to do it:

For the Chocolate Base:
1. Combine Fino Choco Cake Mix, Butta BOS and egg in a mixing bowl.
2. Mix until well incorporated.
3. Transfer into a 4” pan and bake at 180°C for roughly 20-30 minutes.
4. Once baked, set aside and let it cool.

For the Cheesecake:
1. In a mixing bowl, mix Whipbrite and cold water on high speed for 3 minutes.
2. Change into a paddle attachment and add the Pettina Cheesecake mix.
3. Add Les Fruits Pomegranate. Continue beating until well.

For the Mousse:
1. Dissolve gelatin in cold water (2).
2. Add the Whipbrite powder, cold water (1) and heavy cream in a mixing bowl and whisk on low speed for 30 seconds.
3. Shift to medium speed and whisk for another 30 seconds.
4. Add cranberry.
5. Fold in gelatin.

Assembly:
1. In a ring mold, press the Fino Choco Cake mixture at the bottom of the pan.
2. Add the cheesecake layer and evenly spread out using an offset spatula.
3. Lastly deposit the mousse.
4. Chill overnight or until set.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake