Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Topping
Ingredient
KG
Weight (%)
Condensed Milk
0.188
-
Pili nuts
0.088
-
Sugar
0.021
-
Total Weight: 0.296
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
-
Water
0.084
-
APITO ORANGE PASTE
0.005
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.010
-
Pili nuts
0.030
-
Total Weight: 0.379
Group Frosting
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.060
-
Water
0.020
-
Total Weight: 0.080

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes using a wire whisk.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 35-40 minutes.

Filling:
1. Place pili nuts in boiling water. Drain and peel off the skin.
2. Chop into desired size.
3. Boil condensed milk and sugar in low flame with constant stirring until foamy.
4. Remove from flame.
5. Fold in chopped pili nuts.

Icing:
1. Beat Bakels Whipping Cream on high speed for 2 minutes.
2. Shift to a wire whisk.
3. Gradually add water while mixing on high speed for 5 minutes.
4. Fold in Apito Orange Paste.

Frosting:
1. Beat Bakels Whipping Cream on high speed for 2 minutes.
2. Shift to a wire whisk.
3. Gradually add water while mixing on high speed for 5 minutes.

Assembly:
1. Slice the cake horizontally into two.
2. Spread filling in between the slices.
3. Cover and decorate the cake using the icing. Drizzle Diamond Glaze Chocolate and sprinkle pili nuts on top.
4. Pour frosting.

Yield

1 x 8-inch round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group Topping
Ingredient
KG
Weight (%)
Condensed Milk
0.188
-
Pili nuts
0.088
-
Sugar
0.021
-
Total Weight: 0.296
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.250
-
Water
0.084
-
APITO ORANGE PASTE
0.005
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.010
-
Pili nuts
0.030
-
Total Weight: 0.379
Group Frosting
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.060
-
Water
0.020
-
Total Weight: 0.080

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes using a wire whisk.
2. Fold in melted butter.
3. Deposit in an 8” round pan.
4. Bake at 180°C for 35-40 minutes.

Filling:
1. Place pili nuts in boiling water. Drain and peel off the skin.
2. Chop into desired size.
3. Boil condensed milk and sugar in low flame with constant stirring until foamy.
4. Remove from flame.
5. Fold in chopped pili nuts.

Icing:
1. Beat Bakels Whipping Cream on high speed for 2 minutes.
2. Shift to a wire whisk.
3. Gradually add water while mixing on high speed for 5 minutes.
4. Fold in Apito Orange Paste.

Frosting:
1. Beat Bakels Whipping Cream on high speed for 2 minutes.
2. Shift to a wire whisk.
3. Gradually add water while mixing on high speed for 5 minutes.

Assembly:
1. Slice the cake horizontally into two.
2. Spread filling in between the slices.
3. Cover and decorate the cake using the icing. Drizzle Diamond Glaze Chocolate and sprinkle pili nuts on top.
4. Pour frosting.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty