Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS CARAMEL LAVA CAKE MIX
0.250
100
Oil
0.133
53
Water
0.105
42
Total Weight: 0.488
Group Flan
Ingredient
KG
Weight (%)
Cream Cheese
0.057
-
Evaporated Milk
0.170
-
Condensed Milk
0.198
-
APITO MOCHA PASTE
0.005
-
Eggs
0.100
-
Total Weight: 0.530
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.200
-
BAKELS DIAMOND GLAZE GOLD
0.100
-
BAKELS SAPHIRE NEUTRAL
0.075
-
Water
0.075
-
Total Weight: 0.450

Method

How to do it:

Cake:
1. Combine all cake ingredients in a bowl and mix on low speed using a paddle attachment for 1 minute.
2. Scrape down and mix for another 2 mintues on high speed.
3. Deposit 130 g batter into a 4” greased bundt pan. Set aside.

Flan:
1. In a mixing bowl, whisk all the flan ingredients and mix on low speed for 1 minute.
2. Scrape down and mix for another 2 mintus until the mixture is well combined.
3. Deposit 130 g of the flan mixture into the bundt pan with the pre-deposited cake batter.
4. Cover the pan tightly with aluminum foil.
5. Place the bundt pans in a water bath with a depth of 2 inches.
6. Bake the cake flan for 55 minutes or until set at 180°C.
7. Do not remove the cake right away. Let it cool on a wire rack while still in the bundt pans.
8. Remove the foil and invert onto the rack.
9. Cool for 1 hour at room temperature.
10. Chill for 4 hours.

Glaze:
1. Boil Sapphire Neutral and water.
2. Add the Diamond Glaze Toffee Caramel and Diamond Glaze Gold, and mix until the glaze is well combined.
3. Temperature should be 35-38°C before application.

Assembly:
1. Apply the glaze with a temperature of 35-38°C onto the cake flan.

Yield

4 pieces x 260 grams

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS CARAMEL LAVA CAKE MIX
0.250
100
Oil
0.133
53
Water
0.105
42
Total Weight: 0.488
Group Flan
Ingredient
KG
Weight (%)
Cream Cheese
0.057
-
Evaporated Milk
0.170
-
Condensed Milk
0.198
-
APITO MOCHA PASTE
0.005
-
Eggs
0.100
-
Total Weight: 0.530
Group Glaze
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.200
-
BAKELS DIAMOND GLAZE GOLD
0.100
-
BAKELS SAPHIRE NEUTRAL
0.075
-
Water
0.075
-
Total Weight: 0.450

Method

How to do it:

Cake:
1. Combine all cake ingredients in a bowl and mix on low speed using a paddle attachment for 1 minute.
2. Scrape down and mix for another 2 mintues on high speed.
3. Deposit 130 g batter into a 4” greased bundt pan. Set aside.

Flan:
1. In a mixing bowl, whisk all the flan ingredients and mix on low speed for 1 minute.
2. Scrape down and mix for another 2 mintus until the mixture is well combined.
3. Deposit 130 g of the flan mixture into the bundt pan with the pre-deposited cake batter.
4. Cover the pan tightly with aluminum foil.
5. Place the bundt pans in a water bath with a depth of 2 inches.
6. Bake the cake flan for 55 minutes or until set at 180°C.
7. Do not remove the cake right away. Let it cool on a wire rack while still in the bundt pans.
8. Remove the foil and invert onto the rack.
9. Cool for 1 hour at room temperature.
10. Chill for 4 hours.

Glaze:
1. Boil Sapphire Neutral and water.
2. Add the Diamond Glaze Toffee Caramel and Diamond Glaze Gold, and mix until the glaze is well combined.
3. Temperature should be 35-38°C before application.

Assembly:
1. Apply the glaze with a temperature of 35-38°C onto the cake flan.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake