Dulce de Leche Mousse Cake
19-064
Group Sponge
Ingredient
KG
%
Fino Chocolate Cake Mix
0.300
100.00
Whole Eggs
0.100
33.33
Water
0.150
50.00
BAKELS OVALETT
0.011
3.67
BAKELS DAIRY BLEND
0.050
16.67
Total Weight: 0.611
Group Mousse
Ingredient
KG
%
CREMESS SUPERIOR
0.150
100.00
Fresh Milk
0.150
100.00
BAKELS DULCE DE LECHE
0.200
66.67
Total Weight: 0.500
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
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