Group 1
Ingredient
KG
%
Fino Chocolate Cake Mix
0.400
100.00
Water
0.200
50.00
Eggs
0.100
25.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.50
BAKELS OVALETT
0.015
2.00
Total Weight: 0.765
Group 2
Ingredient
KG
%
Oreo cookies (crushed)
0.250
-
Total Weight: 0.250
Group 3
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.300
100.00
Water
0.225
75.00
Matcha Powder
0.020
6.67
Total Weight: 0.545
How to do it:
1. Blend Fino Chocolate Cake Mix, Ovalett and Butta Butteroil Substitute for 1 minute at low speed.
2. Add eggs and water, mix at second speed for 4 minutes.
3. Deposit in an 8” round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool.
6. Chopped coarsely the oreo cookies. Set aside.
7. Continue mixing the pettina cheesecake mix, water and diluted matcha powder.
8. Slice with 3 layered chocolate sponge cake.
9. Fill in also 3 layer of cheesecake mixture.
10. Chill overnight until it sets.
11. Decorate.
Yield: 1 x 8-inch round cake
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