Green Tea Chocolate Cake
09-053
Group Green Tea Sponge Cake
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.125
100.00
Eggs
0.125
100.00
Water
0.031
25.00
Butter (melted)
0.313
25.00
APITO GREEN TEA PASTE
0.005
4.20
Total Weight: 0.599
Group Chocolate Sponge Cake
Ingredient
KG
%
PETTINA CHOCOLATE SPONGE MIX
0.250
100.00
Eggs
0.188
75.00
Water
0.056
22.50
Butter (melted)
0.038
15.00
Total Weight: 0.531
Group Filling
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.200
-
Total Weight: 0.200
Group Filling/Icing
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
100.00
Cold water
0.250
100.00
APITO GREEN TEA PASTE
0.005
2.00
Total Weight: 0.505
Group Garnishing
Ingredient
KG
%
APITO CHOCOLATE RICE
0.030
-
FINO DARK CHOCOLATE BUTTONS (chopped)
0.200
-
Total Weight: 0.230
How to do it:
Green Tea Sponge Cake:
1. Combine Pettina Sponge Mix Complete, eggs, water and Apito Green Tea Paste and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
4. Bake at 180°C for 20-25 minutes.
5. Cool.
Chocolate Sponge Cake:
1. Combine Pettina Chocolate Sponge Mix Complete, eggs and water and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
6. Bake at 180°C for 20-25 minutes.
4. Cool.
Filling/Icing:
1. Whisk Whip Brite, cold water and Apito Green Tea Paste on high speed for 3 minutes.
Assembly:
1. Divide the chocolate sponge cake horizontally into two layers.
2. Spread Bakels Dark Choco Fudge over one layer of chocolate sponge cake, then spread green tea filling.
3. Top with the green tea sponge cake.
4. Spread green tea filling.
5. Top with another layer of chocolate sponge cake.
6. Cover the top and sides with the remaining green tea icing.
7. Garnish the sides with Apito Chocolate Rice and the top with chocolate shavings.
Yield: 1 x 8” round cake (with 3 layers)
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