Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.100
100
Water
0.050
50
Eggs
0.025
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.013
12.5
BAKELS OVALETT
0.004
3.8
Total Weight: 0.191
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Cold water
0.050
-
All Purpose Cream
0.050
-
BAKELS SAPHIRE NEUTRAL
0.100
-
Hot Water
0.060
-
BAKELS ALKALIZED COCOA POWDER
0.032
-
Total Weight: 0.392
Group Filling
Ingredient
KG
Weight (%)
Raspberry filling
0.200
-
Total Weight: 0.200
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.075
-
Total Weight: 0.075

Method

How to do it:

Cake Base:
1. Blend Fino Chocolate Cake Mix, Ovalett and Butta Butteroil Substitute for 1 minute at low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in a 6” ring mold.
4. Bake for 15-20 minutes at 180°C. Cool.

Mousse:
1. Combine Whip Brite, cold water, and all purpose cream in the mixing bowl.
2. Whip on high speed for 5 minutes using a wire whisk.
3. Dissolve Saphire Neutral in hot water while heating the solution in a stove. Bring the solution to a boil. Once small bubbles appear in the solution, you may turn off the heat.
4. Fold the Saphire solution in the Whip Brite mixture until homogeneous.
5. Fold in Bakels Alkalized Cocoa Powder until uniform in color. Fold in 100 gms Les Fruits Raspberry until well combined. Set aside.

Assembly:
1. Place cake inside the ring and spread 100 gms of Les Fruits Raspberry on top of the cake.
2. Deposit mousse on top of the cake. Freeze.
3. Unmold frozen cake and apply Diamond Glaze Chocolate on top.
4. Decorate as desired.

Yield

1 x 6” cake

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.100
100
Water
0.050
50
Eggs
0.025
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.013
12.5
BAKELS OVALETT
0.004
3.8
Total Weight: 0.191
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
-
Cold water
0.050
-
All Purpose Cream
0.050
-
BAKELS SAPHIRE NEUTRAL
0.100
-
Hot Water
0.060
-
BAKELS ALKALIZED COCOA POWDER
0.032
-
Total Weight: 0.392
Group Filling
Ingredient
KG
Weight (%)
Raspberry filling
0.200
-
Total Weight: 0.200
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.075
-
Total Weight: 0.075

Method

How to do it:

Cake Base:
1. Blend Fino Chocolate Cake Mix, Ovalett and Butta Butteroil Substitute for 1 minute at low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in a 6” ring mold.
4. Bake for 15-20 minutes at 180°C. Cool.

Mousse:
1. Combine Whip Brite, cold water, and all purpose cream in the mixing bowl.
2. Whip on high speed for 5 minutes using a wire whisk.
3. Dissolve Saphire Neutral in hot water while heating the solution in a stove. Bring the solution to a boil. Once small bubbles appear in the solution, you may turn off the heat.
4. Fold the Saphire solution in the Whip Brite mixture until homogeneous.
5. Fold in Bakels Alkalized Cocoa Powder until uniform in color. Fold in 100 gms Les Fruits Raspberry until well combined. Set aside.

Assembly:
1. Place cake inside the ring and spread 100 gms of Les Fruits Raspberry on top of the cake.
2. Deposit mousse on top of the cake. Freeze.
3. Unmold frozen cake and apply Diamond Glaze Chocolate on top.
4. Decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake