Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.066
20
Fino Chocolate Cake Mix
0.066
50
Water
0.030
22.5
Eggs
0.046
35
Oil
0.042
32
Raspberry filling
0.061
46
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7
Chocolate nougat
0.046
35
Almonds
0.013
10
Total Weight: 0.379
Group 2
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.132
100
Water
0.030
22.5
Eggs
0.046
35
Oil
0.037
28
BAKELS LES FRUITS 50% CRANBERRY
0.046
35
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7
Chocolate nougat
0.046
35
Almonds
0.013
10
Total Weight: 0.360
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.010
7.5
BAKELS DIAMOND GLAZE GOLD
0.150
-
Total Weight: 0.160

Method

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.066
20
Fino Chocolate Cake Mix
0.066
50
Water
0.030
22.5
Eggs
0.046
35
Oil
0.042
32
Raspberry filling
0.061
46
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7
Chocolate nougat
0.046
35
Almonds
0.013
10
Total Weight: 0.379
Group 2
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.132
100
Water
0.030
22.5
Eggs
0.046
35
Oil
0.037
28
BAKELS LES FRUITS 50% CRANBERRY
0.046
35
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.009
7
Chocolate nougat
0.046
35
Almonds
0.013
10
Total Weight: 0.360
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE NEUTRAL
0.010
7.5
BAKELS DIAMOND GLAZE GOLD
0.150
-
Total Weight: 0.160

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake