Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Oil or melted butter
0.063
25
Total Weight: 0.625
Group Rhum Syrup
Ingredient
KG
Weight (%)
Honey
0.070
-
Rhum
0.030
-
Total Weight: 0.100
Group Icing/Filling
Ingredient
KG
Weight (%)
All Purpose Cream
0.250
-
BAKELS WHIPPING CREAM
0.500
-
Water
0.125
-
BAKELS LES FRUITS 50% APPLE
0.500
-
Total Weight: 1.375

Method

How to do it:

Cake:
1. Mix Pettina Sponge Mix Complete, whole eggs and water at high speed for 5 minutes.
2. Scrape down.
3. Gradually add oil or melted butter while mixing at slow speed for 1 minute.
4. Deposit in an 8” diameter paper- lined pan.
5. Bake at 180°C for 30-40 minutes.

Icing:
1. Using a paddle, beat Bakels Whipping Cream on high speed for 1 minute. Scrape.
2. Gradually add cold water while mixing on high speed for 1-2 minutes.
3. Switch to a wire whisk.
4. Continue mixing on high speed and gradually add all purpose cream.

Assembly:
1. Slice cake in 3 layers.
2. Brush each layer with rhum syrup.
3. Spread Frutojam Gourmet Apple and prepared icing over each layer.
4. Cover with icing and decorate as desired.

Yield

1 x 8 inch cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Oil or melted butter
0.063
25
Total Weight: 0.625
Group Rhum Syrup
Ingredient
KG
Weight (%)
Honey
0.070
-
Rhum
0.030
-
Total Weight: 0.100
Group Icing/Filling
Ingredient
KG
Weight (%)
All Purpose Cream
0.250
-
BAKELS WHIPPING CREAM
0.500
-
Water
0.125
-
BAKELS LES FRUITS 50% APPLE
0.500
-
Total Weight: 1.375

Method

How to do it:

Cake:
1. Mix Pettina Sponge Mix Complete, whole eggs and water at high speed for 5 minutes.
2. Scrape down.
3. Gradually add oil or melted butter while mixing at slow speed for 1 minute.
4. Deposit in an 8” diameter paper- lined pan.
5. Bake at 180°C for 30-40 minutes.

Icing:
1. Using a paddle, beat Bakels Whipping Cream on high speed for 1 minute. Scrape.
2. Gradually add cold water while mixing on high speed for 1-2 minutes.
3. Switch to a wire whisk.
4. Continue mixing on high speed and gradually add all purpose cream.

Assembly:
1. Slice cake in 3 layers.
2. Brush each layer with rhum syrup.
3. Spread Frutojam Gourmet Apple and prepared icing over each layer.
4. Cover with icing and decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

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