Ingredients

Group Sponge
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
Whole Eggs
0.100
33.33
Water
0.150
50
BAKELS OVALETT
0.011
3.67
BAKELS DAIRY BLEND
0.050
16.67
Total Weight: 0.611
Group Mousse
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.150
100
Fresh Milk
0.150
100
BAKELS DULCE DE LECHE
0.200
66.67
Total Weight: 0.500

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix, Melted Bakels World Compound Butter and Ovalett.
2. Mix for 1 minute at low speed.
3. Add eggs and water. Mix at second speed for 5 minutes
4. Deposit in pan lined with baking sheet.
5. Bake at 160-165°C until done.

Mousse:
6. Whisk Cremess Superior with chilled fresh milk.
7. Fold in Dulce de leche filling.
8. Fill layer by layer.
9. Freeze and unmold.

Yield

6 inches cake

Ingredients

Group Sponge
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.300
100
Whole Eggs
0.100
33.33
Water
0.150
50
BAKELS OVALETT
0.011
3.67
BAKELS DAIRY BLEND
0.050
16.67
Total Weight: 0.611
Group Mousse
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.150
100
Fresh Milk
0.150
100
BAKELS DULCE DE LECHE
0.200
66.67
Total Weight: 0.500

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix, Melted Bakels World Compound Butter and Ovalett.
2. Mix for 1 minute at low speed.
3. Add eggs and water. Mix at second speed for 5 minutes
4. Deposit in pan lined with baking sheet.
5. Bake at 160-165°C until done.

Mousse:
6. Whisk Cremess Superior with chilled fresh milk.
7. Fold in Dulce de leche filling.
8. Fill layer by layer.
9. Freeze and unmold.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

Finished Product

Finished Product

Cake