Ingredients

Group Cake
Ingredient
KG
Weight (%)
Water
0.063
25
PETTINA SPONGE MIX COMPLETE
0.250
100
Vegetable Oil
0.063
25
Eggs
0.250
100
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
Raspberry filling
0.300
-
Cold water
0.200
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.200
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Total Weight: 0.900
Group Rum solution
Ingredient
KG
Weight (%)
Water
0.010
-
Dark Rhum
0.050
-
Total Weight: 0.060

Method

How to do it:

Cake:
1. Mix Pettina Sponge Mix Complete, whole eggs and water at high speed for 5 mins.
2. Scrape down.
3. Gradually add oil while mixing at slow speed for 1 min.
4. Deposit in 4” diameter paper lined pan
5. Bake at 180°C for 15-20 mins.

Filling/Icing:
1. Combine Whip Brite and cold water in a mixing bowl. Mix on high speed using a wire whisk for 5 minutes.
2. Microwave Bakels White Chocolate Truffle on medium heat for 30 seconds. Cool slightly and fold in icing.

Rum Solution:
1. Combine ingredients.

To Assemble:
1. Divide the cake horizontally.
2. Brush the bottom layer cake with rum solution and apply Les Fruits Raspberry.
3. Place the upper layer of the cake on top of Les Fruits Raspberry
4. Brush the cake with rum solution.
5. Apply icing and decorate as desired.

Yield

6 pieces x 4 inches-round cake (100 grams)

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Water
0.063
25
PETTINA SPONGE MIX COMPLETE
0.250
100
Vegetable Oil
0.063
25
Eggs
0.250
100
Total Weight: 0.625
Group Filling/Icing
Ingredient
KG
Weight (%)
Raspberry filling
0.300
-
Cold water
0.200
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.200
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Total Weight: 0.900
Group Rum solution
Ingredient
KG
Weight (%)
Water
0.010
-
Dark Rhum
0.050
-
Total Weight: 0.060

Method

How to do it:

Cake:
1. Mix Pettina Sponge Mix Complete, whole eggs and water at high speed for 5 mins.
2. Scrape down.
3. Gradually add oil while mixing at slow speed for 1 min.
4. Deposit in 4” diameter paper lined pan
5. Bake at 180°C for 15-20 mins.

Filling/Icing:
1. Combine Whip Brite and cold water in a mixing bowl. Mix on high speed using a wire whisk for 5 minutes.
2. Microwave Bakels White Chocolate Truffle on medium heat for 30 seconds. Cool slightly and fold in icing.

Rum Solution:
1. Combine ingredients.

To Assemble:
1. Divide the cake horizontally.
2. Brush the bottom layer cake with rum solution and apply Les Fruits Raspberry.
3. Place the upper layer of the cake on top of Les Fruits Raspberry
4. Brush the cake with rum solution.
5. Apply icing and decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake