Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
Sugar
0.150
150
BAKELS CAKE CONCENTRATE
0.005
5
BAKELS OVALETT
0.020
20
Eggs
0.300
300
Oil
0.100
100
Total Weight: 0.675
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.150
-
BAKELS BAKE STABLE CUSTARD MIX
0.038
-
Water
0.113
-
Total Weight: 0.300

Method

How to do it:

Cake:
1. Combine all ingredients except oil.
2. Using a wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 5 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in oil.
6. Deposit in a jelly roll pan.
7. Bake at 200°C for 10 minutes.

Filling:
1. Combine Bakels Custard Mix and water. Mix on high speed for 3 minutes.
2. Combine the whipped-up custard and Bakels Dulce de Leche.
3. Beat with a paddle on medium speed for 2 minutes.

Assembly:
1. Cut the cake vertically into three.
2. Spread the filling on each layer and put them on top of each other.

Yield

1 jelly roll pan

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.100
100
Sugar
0.150
150
BAKELS CAKE CONCENTRATE
0.005
5
BAKELS OVALETT
0.020
20
Eggs
0.300
300
Oil
0.100
100
Total Weight: 0.675
Group 2
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.150
-
BAKELS BAKE STABLE CUSTARD MIX
0.038
-
Water
0.113
-
Total Weight: 0.300

Method

How to do it:

Cake:
1. Combine all ingredients except oil.
2. Using a wire whisk, mix on low speed for 30 seconds.
3. Shift to high speed and mix for 5 minutes.
4. Shift to low speed and mix for 30 seconds.
5. Fold in oil.
6. Deposit in a jelly roll pan.
7. Bake at 200°C for 10 minutes.

Filling:
1. Combine Bakels Custard Mix and water. Mix on high speed for 3 minutes.
2. Combine the whipped-up custard and Bakels Dulce de Leche.
3. Beat with a paddle on medium speed for 2 minutes.

Assembly:
1. Cut the cake vertically into three.
2. Spread the filling on each layer and put them on top of each other.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

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