Spiced Apple Mousse Cake
11-066
Group Cake Base
Ingredient
KG
%
BAKELS MUFFIN MIX
0.250
100.00
Eggs
0.100
40.00
Vegetable Oil
0.070
28.00
Water
0.056
22.40
APITO LEMON PASTE
0.005
2.00
FINO MEAL BASE
0.025
10.00
Total Weight: 0.506
Group Ginger Mousse
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.160
100.00
Cold water
0.080
50.00
All Purpose Cream
0.080
50.00
Fresh ginger juice
0.009
5.60
Gelatin Powder
0.006
2.40
Hot Water
0.048
19.20
Total Weight: 0.383
Group Topping
Ingredient
KG
%
BAKELS LES FRUITS 50% APPLE
0.300
-
Total Weight: 0.300
How to do it:
Cake Base:
1. Mix all ingredients for cake base except vegetable oil for 1 minute on low speed.
2. Scrape and continue mixing for 4 minutes on medium speed.
3. Gradually add oil and continue mixing for 1 minute on low speed.
4. Deposit in 6-inch round pan and bake at 180oC until cake tester comes out clean.
5. Cool completely.
Ginger Mousse:
1. Combine Whip Brite Powder, cold water and all-purpose cream in a mixing bowl and whisk on slow speed for 30 seconds. Shift to high speed and whisk for 1 minute.
2. Add fresh ginger juice and whisk on slow speed for 30 seconds.
3. Dissolve gelatin powder in hot water.
4. Slowly add gelatin and mix for 30 seconds on slow speed.
5. Apply on cake base and keep frozen.
6. Apply Les Fruit Apple as topping. Keep frozen.
Yield: 2 x 6” round cake
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