Pili Cake

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

• Apito Orange Paste
• Bakels Whipping Cream
• Pettina Sponge Mix Complete