Cranny Berry
11-049
Group 1
Ingredient
KG
%
BAKELS MUFFIN MIX
0.066
20.00
Fino Chocolate Cake Mix
0.066
50.00
Water
0.030
22.50
Eggs
0.046
35.00
Oil
0.042
32.00
Raspberry filling
0.061
46.00
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7.00
Chocolate nougat
0.046
35.00
Almonds
0.013
10.00
Total Weight: 0.379
Group 2
Ingredient
KG
%
BAKELS MUFFIN MIX
0.132
100.00
Water
0.030
22.50
Eggs
0.046
35.00
Oil
0.037
28.00
BAKELS LES FRUITS 50% CRANBERRY
0.046
35.00
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7.00
Chocolate nougat
0.046
35.00
Almonds
0.013
10.00
Total Weight: 0.360
Group Topping
Ingredient
KG
%
BAKELS DIAMOND GLAZE NEUTRAL
0.010
7.50
BAKELS DIAMOND GLAZE GOLD
0.150
-
Total Weight: 0.160
How to do it:
Group 1:
1. Dry mix Bakels Muffin Mix and Fino Chocolate Cake Mix for 1 minute on low speed.
2. Add eggs and water.
3. Blend using cake paddle for approximately 1 minute on low speed.
4. Scrape down and mix on medium speed for 4 minutes.
5. Slowly add oil while mixing on low speed for 1 minute.
6. Add Les Fruits Raspberry 50%, chopped chocolate nougat dipped in Diamond Glaze Toffee Caramel, and chopped almonds.
Group 2:
1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend using cake paddle for approximately 1 minute on low speed.
3. Scrape down and mix on medium speed for 4 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Add chopped chocolate nougat dipped in Diamond Glaze Toffee Caramel, and chopped almonds.
6. Swirl Les Fruits Cranberry 50% into the batter.
Assembly:
1. Pour Group 1 into a 6-inch cake pan.
2. Pour Group 2 on top of Group 1.
3. Bake at 180°C for 55 minutes.
4. Brush Diamond Glaze Neutral on cooled cake.
5. Top with Diamond Glaze Gold.
Yield: 1 cake x 6-inch diameter
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