Strawberry Gateau
10-009
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 (%)
BAKELS LES FRUITS 50% STRAWBERRY
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 Rhum 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 or melted butter while mixing at slow speed for 1 min.
4. Deposit in 8” diameter paper lined pan
5. Bake at 180°C for 30-40 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.
Yield
1 x 8 inches round cake
Product Used
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 (%)
BAKELS LES FRUITS 50% STRAWBERRY
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 Rhum 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 or melted butter while mixing at slow speed for 1 min.
4. Deposit in 8” diameter paper lined pan
5. Bake at 180°C for 30-40 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.
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 (%)
BAKELS LES FRUITS 50% STRAWBERRY
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 Rhum 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 or melted butter while mixing at slow speed for 1 min.
4. Deposit in 8” diameter paper lined pan
5. Bake at 180°C for 30-40 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.
Yield
1 x 8 inches round cake
Product Used
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 (%)
BAKELS LES FRUITS 50% STRAWBERRY
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 Rhum 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 or melted butter while mixing at slow speed for 1 min.
4. Deposit in 8” diameter paper lined pan
5. Bake at 180°C for 30-40 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.
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