Crema de Fruta
07-097
Group 1
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.500
100.00
Whole Eggs
0.500
100.00
Water
0.125
25.00
Butter (melted)
0.125
25.00
Total Weight: 1.250
Group 2
Ingredient
KG
%
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Water
0.150
-
Evaporated Milk
0.150
-
Water
0.100
-
BAKELS SAPHIRE NEUTRAL
0.100
-
Total Weight: 0.600
Group 3
Ingredient
KG
%
Fruit cocktail
-
-
Total Weight: 0.000
How to do it:
Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in a 9” greased and lined round pan.
4. Bake at 180°C for 20-25 minutes.
5. Remove from pan and let cool.
6. Cut sides to fit into an 8” spring form pan.
Custard Cream:
1. Mix all ingredients on high speed for 2 minutes.
2. Rest for 5 minutes.
3. Mix for 2 minutes on high speed.
Toppings:
1. Top with drained fruit cocktail or peaches.
2. Boil water and Saphire Neutral.
3. Pour on top of fruits and sugar.
4. Let cool.
Note: Chill before serving.
Yield: 1 x 9-inch round cake
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