Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Eggs
0.150
60
Water
0.083
33.33
Butter (melted)
0.018
7.32
Total Weight: 0.502
Group Strawberry disk
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.200
-
Water
0.040
-
BAKELS SAPHIRE NEUTRAL
0.120
-
Total Weight: 0.360
Group Filling
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.150
-
Total Weight: 0.150
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.125
-
Cold water
0.125
-
Gelatin Sheet
0.004
-
BAKELS ALKALIZED COCOA POWDER
0.010
-
Total Weight: 0.264
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.100
-
BAKELS DIAMOND GLAZE SILVER
0.050
-
Total Weight: 0.150

Method

How to do it:

Cake:
1. Combine all ingredients except butter in a mixing bowl.
2. Mix with a wire whisk on high speed for 8 minutes.
3. Fold in melted butter.
4. Deposit batter in a jelly roll pan.
5. Bake at 180°C for 20-25 minutes.
6. Cut the cake using a 7” ring mold.

Strawberry Disk:
1. Boil Saphire Neutral and water.
2. Remove from heat and add Les Fruits Strawberry.
3. Pour into a 7” ring mold. Freeze until solid.

Mousse:
1. Soak gelatin sheets in ice water. Leave it as is until needed.
2. Combine Whip Brite and cold water in a mixing bowl. Whisk on high speed for 5 minutes.
3. Squeeze out the excess water from the gelatin sheets and add them to the whipped mixture.
4. Add Bakels Alkalized Cocoa Powder and mix on low speed until homogeneous.

Assembly:
1. Put the sponge cake inside a 7” ring mold.
2. Place the strawberry disk on top.
3. Pipe Caramel Cream on top of the strawberry disk.
4. Pipe the mousse until the ring mold is full.
5. Combine Diamond Glaze Chocolate and Diamond Glaze Silver and use this mixture to glaze the top of the cake.

Yield

1 x 7” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Eggs
0.150
60
Water
0.083
33.33
Butter (melted)
0.018
7.32
Total Weight: 0.502
Group Strawberry disk
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% STRAWBERRY
0.200
-
Water
0.040
-
BAKELS SAPHIRE NEUTRAL
0.120
-
Total Weight: 0.360
Group Filling
Ingredient
KG
Weight (%)
BAKELS CARAMEL CREAM
0.150
-
Total Weight: 0.150
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.125
-
Cold water
0.125
-
Gelatin Sheet
0.004
-
BAKELS ALKALIZED COCOA POWDER
0.010
-
Total Weight: 0.264
Group Topping
Ingredient
KG
Weight (%)
BAKELS DIAMOND GLAZE CHOCOLATE
0.100
-
BAKELS DIAMOND GLAZE SILVER
0.050
-
Total Weight: 0.150

Method

How to do it:

Cake:
1. Combine all ingredients except butter in a mixing bowl.
2. Mix with a wire whisk on high speed for 8 minutes.
3. Fold in melted butter.
4. Deposit batter in a jelly roll pan.
5. Bake at 180°C for 20-25 minutes.
6. Cut the cake using a 7” ring mold.

Strawberry Disk:
1. Boil Saphire Neutral and water.
2. Remove from heat and add Les Fruits Strawberry.
3. Pour into a 7” ring mold. Freeze until solid.

Mousse:
1. Soak gelatin sheets in ice water. Leave it as is until needed.
2. Combine Whip Brite and cold water in a mixing bowl. Whisk on high speed for 5 minutes.
3. Squeeze out the excess water from the gelatin sheets and add them to the whipped mixture.
4. Add Bakels Alkalized Cocoa Powder and mix on low speed until homogeneous.

Assembly:
1. Put the sponge cake inside a 7” ring mold.
2. Place the strawberry disk on top.
3. Pipe Caramel Cream on top of the strawberry disk.
4. Pipe the mousse until the ring mold is full.
5. Combine Diamond Glaze Chocolate and Diamond Glaze Silver and use this mixture to glaze the top of the cake.

Display Conditions

Display Conditions

Chilled

Category

Category

Mousses