Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.350
100
Whole Eggs
0.100
28.57
Water
0.030
8.57
BAKELS DAIRY BLEND
0.100
28.57
Total Weight: 0.580
Group 2
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.200
100
Fresh Milk
0.200
100
Yogurt
0.100
50
Total Weight: 0.500
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.150
100
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% KIWI
0.150
100
Total Weight: 0.150

Method

How to do it:

Group 1:
1. Mix pettina spong chocolate, whole eggs and water beat for about 8 minutes.
2. Fold in melted butter
3. Deposit in jelly roll pan.
4. Bake for about 13 minutes at 180 deg. Celsius
5. Cool. Set aside.

Group 2:
1. Whip cremess powder and chilled fresh milk.
2. Fold in yogurt

Instruction:
1. Cut in chocolate sponge in a round cutter.
2. 1st layer: Insert chocolate sponge.
3. 2nd layer: Pipe yoghurt whipped cream.
4. 3rd layer: put fruit coulis, les f fruit fillings.
5. 4th layer: chocolate sponge
6. 5th layer: yoghurt whipping cream
7. 7th layer: fruit coulis.
8. 8th layer: choclate sponge
9. Topping: fino dusting sugar or whipped cream topped with fresh fruits.

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.350
100
Whole Eggs
0.100
28.57
Water
0.030
8.57
BAKELS DAIRY BLEND
0.100
28.57
Total Weight: 0.580
Group 2
Ingredient
KG
Weight (%)
CREMESS SUPERIOR
0.200
100
Fresh Milk
0.200
100
Yogurt
0.100
50
Total Weight: 0.500
Group 3
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% POMEGRANATE
0.150
100
Total Weight: 0.150
Group 4
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% KIWI
0.150
100
Total Weight: 0.150

Method

How to do it:

Group 1:
1. Mix pettina spong chocolate, whole eggs and water beat for about 8 minutes.
2. Fold in melted butter
3. Deposit in jelly roll pan.
4. Bake for about 13 minutes at 180 deg. Celsius
5. Cool. Set aside.

Group 2:
1. Whip cremess powder and chilled fresh milk.
2. Fold in yogurt

Instruction:
1. Cut in chocolate sponge in a round cutter.
2. 1st layer: Insert chocolate sponge.
3. 2nd layer: Pipe yoghurt whipped cream.
4. 3rd layer: put fruit coulis, les f fruit fillings.
5. 4th layer: chocolate sponge
6. 5th layer: yoghurt whipping cream
7. 7th layer: fruit coulis.
8. 8th layer: choclate sponge
9. Topping: fino dusting sugar or whipped cream topped with fresh fruits.

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert