Le Gateau De Fusion
18-002
Group Base
Ingredient
KG
%
APITO BISCUIT MIX
0.060
100.00
Walnuts
0.020
33.33
BAKELS MARGARINE SPECIAL
0.030
50.00
Cherry Brandy
0.010
16.67
Total Weight: 0.120
Group Cake
Ingredient
KG
%
BAKELS CARAMEL LAVA CAKE MIX
0.150
100.00
Eggs
0.025
16.67
Oil
0.050
33.33
Water
0.030
20.00
Total Weight: 0.255
Group Toppings/Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% CRANBERRY
0.045
-
Vanilla Ice Cream
0.105
-
Total Weight: 0.150
Group Decor
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.040
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.040
-
Total Weight: 0.080
How to do it:
Base:
1. For the base. Combine all base ingredients.
2. Mix for 30 seconds at low speed using a paddle.
3. Pour batter into 6” round cake pan.
4. Bake at 180°C for 10-12 minutes.
CAKE:
1. For the cake. Combine all cake ingredients.
2. Mix for 1 minute at low speed using a wire whisk.
3. Pour batter into 8” round cake pan.
4. Bake at 180°C for 10-12 minutes.
TOPPING / FILLING:
1. For the topping/filling. Combine Les Fruits Cranberry (30g) and vanilla ice cream (105g). Set aside the remaining Les Fruits Cranberry (15g).
2. Mix for 10-20 seconds at low speed using a paddle.
ASSEMBLY:
1. Brush cherry brandy on top of biscuit base (cut in small round shape).
2. Spread thin layer of Les Fruits Cranberry (5g each piece of base).
3. Put cake layer (cut in small round shape) on top.
4. Spread a layer of filling.
5. Put another cake layer.
6. Spread another layer of filling.
7. Scoop topping on top of cake layer.
8. Cover with dome-shaped chocolate using NT Dark Chocolate.
9. Decorate as desired (pipe streaks of NT White Chocolate on top of dome; brush choco décor with gold dust).
10. To consume, pour heated NT White Chocolate on top of chocolate dome.
Yield: 3 pieces of assembled cake
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