Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.250
100
Eggs
0.100
40
Vegetable Oil
0.070
28
Water
0.056
22.4
APITO LEMON PASTE
0.005
2
FINO MEAL BASE
0.025
10
Total Weight: 0.506
Group Ginger Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.160
100
Cold water
0.080
50
All Purpose Cream
0.080
50
Fresh ginger juice
0.009
5.6
Gelatin Powder
0.006
2.4
Hot Water
0.048
19.2
Total Weight: 0.383
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.300
-
Total Weight: 0.300

Method

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

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.250
100
Eggs
0.100
40
Vegetable Oil
0.070
28
Water
0.056
22.4
APITO LEMON PASTE
0.005
2
FINO MEAL BASE
0.025
10
Total Weight: 0.506
Group Ginger Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.160
100
Cold water
0.080
50
All Purpose Cream
0.080
50
Fresh ginger juice
0.009
5.6
Gelatin Powder
0.006
2.4
Hot Water
0.048
19.2
Total Weight: 0.383
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% APPLE
0.300
-
Total Weight: 0.300

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses

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