Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND (melted)
0.125
25
Total Weight: 1.250
Group Mousse
Ingredient
KG
Weight (%)
Heavy Cream
0.250
100
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
100
Water
0.300
120
BAKELS HAZELNUT TRUFFLE
0.250
100
Gelatin Sheet
0.009
3.6
Water (ice cold)
0.045
18
Total Weight: 1.104
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.083
-
Water
0.100
-
BAKELS DIAMOND GLAZE GOLD
0.033
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.267
-
Total Weight: 0.483

Method

How to do it:

Cake:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on
high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C. Cool and cut using 8” ring mold. Set aside.

Mousse:
1. Bloom gelatin in cold water (b). Once completely bloomed, transfer to a
microwavable container and dissolve then set aside.
2. Using wire whisk, mix Whip Brite and water (a) for about 5 minutes on
high speed then set aside.
3. Mix heavy cream for about 3 minutes then set aside.
4. Combine Whip Brite mixture, heavy cream and Hazelnut Truffle. Mix at
least 3 minutes on medium speed.
5. Add gelatin mixture and continue beating for 1 minute on low speed.

Glaze:
1. Bring to boil Saphire Neutral and water. Temper the hot glaze in the
Diamond Glaze Chocolate. Desired application temp is 35-40°C.

Assembly:
1. Arrange sponge base and mousse in alternate layers.
2. Top with prepared glaze and accent with Diamond Glaze Gold.

Yield

1 x 8” round mousse cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
BAKELS DAIRY BLEND (melted)
0.125
25
Total Weight: 1.250
Group Mousse
Ingredient
KG
Weight (%)
Heavy Cream
0.250
100
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
100
Water
0.300
120
BAKELS HAZELNUT TRUFFLE
0.250
100
Gelatin Sheet
0.009
3.6
Water (ice cold)
0.045
18
Total Weight: 1.104
Group Glaze
Ingredient
KG
Weight (%)
BAKELS SAPHIRE NEUTRAL
0.083
-
Water
0.100
-
BAKELS DIAMOND GLAZE GOLD
0.033
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.267
-
Total Weight: 0.483

Method

How to do it:

Cake:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on
high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C. Cool and cut using 8” ring mold. Set aside.

Mousse:
1. Bloom gelatin in cold water (b). Once completely bloomed, transfer to a
microwavable container and dissolve then set aside.
2. Using wire whisk, mix Whip Brite and water (a) for about 5 minutes on
high speed then set aside.
3. Mix heavy cream for about 3 minutes then set aside.
4. Combine Whip Brite mixture, heavy cream and Hazelnut Truffle. Mix at
least 3 minutes on medium speed.
5. Add gelatin mixture and continue beating for 1 minute on low speed.

Glaze:
1. Bring to boil Saphire Neutral and water. Temper the hot glaze in the
Diamond Glaze Chocolate. Desired application temp is 35-40°C.

Assembly:
1. Arrange sponge base and mousse in alternate layers.
2. Top with prepared glaze and accent with Diamond Glaze Gold.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

Finished Product

Finished Product

Cake, Dessert, Sweet Food