Ingredients

Group Cake
Ingredient
KG
Weight (%)
Water
0.101
22.5
Corn Oil
0.126
28
Whole Eggs
0.158
35
BAKELS MUFFIN MIX
0.450
100
APITO LEMON PASTE
0.005
1.16
Total Weight: 0.840
Group Filling/Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.147
32.56
Total Weight: 0.147

Method

How to do it:

1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down. Add Apito Lemon Paste and mix at 2nd speed for 4 minutes.
4. Slowly add oil while mixing on low speed.
5. Deposit half of the batter in a greased ring pan.
6. Spread 2/3 of Les Fruits Blueberry 30% on the batter.
7. Deposit remaining half of the batter on top of the blueberry filling.
8. Pipe the remaining 1/3 of Les Fruits Blueberry 30% on top of the batter and swirl.
9. Bake at 180 °C for 20-25 minutes.

Yield

1 x 9” ring cake pan

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Water
0.101
22.5
Corn Oil
0.126
28
Whole Eggs
0.158
35
BAKELS MUFFIN MIX
0.450
100
APITO LEMON PASTE
0.005
1.16
Total Weight: 0.840
Group Filling/Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.147
32.56
Total Weight: 0.147

Method

How to do it:

1. Place water, eggs and Bakels Muffin Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down. Add Apito Lemon Paste and mix at 2nd speed for 4 minutes.
4. Slowly add oil while mixing on low speed.
5. Deposit half of the batter in a greased ring pan.
6. Spread 2/3 of Les Fruits Blueberry 30% on the batter.
7. Deposit remaining half of the batter on top of the blueberry filling.
8. Pipe the remaining 1/3 of Les Fruits Blueberry 30% on top of the batter and swirl.
9. Bake at 180 °C for 20-25 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake