Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group 2
Ingredient
KG
Weight (%)
Coffee
0.008
-
Hot Water
0.250
-
Sugar
0.015
-
Rhum
0.030
-
Total Weight: 0.303
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.300
-
Cold water
0.300
-
Total Weight: 0.600
Group 4
Ingredient
KG
Weight (%)
BAKELS ALKALIZED COCOA POWDER
-
-
Total Weight: 0.000

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit into a 9-inch diameter cake pan and bake at 180°C for 25 minutes. Let cool.

Coffee Solution:
1. Prepare coffee solution by dissolving instant coffee in hot water. Let cool then add rhum and sugar. Mix well. Set aside.

Icing:
1. Whisk cold water and Whip-Brite Powder in clean mixing bowl for 5 minutes at top speed.

Assembly:
1. Divide the cake horizontally into 3 parts. Lay the cakes on a flat tray and toast for 10 minutes at 180°C. Set aside to cool.
2. Place a layer of cake on flat surface. Spray with prepared coffee solution until saturated but not soggy.
3. Spread approximately ¼” of the whipped cream on top of the first layer.
4. Repeat steps 1 and 2 twice to make a three-layered tirami su. Pipe the remaining cream on the side and edges for decoration.
5. Dust the top of the cake with cocoa powder and a little coffee powder to make a nice finish.

Yield

1 cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
Total Weight: 0.625
Group 2
Ingredient
KG
Weight (%)
Coffee
0.008
-
Hot Water
0.250
-
Sugar
0.015
-
Rhum
0.030
-
Total Weight: 0.303
Group 3
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.300
-
Cold water
0.300
-
Total Weight: 0.600
Group 4
Ingredient
KG
Weight (%)
BAKELS ALKALIZED COCOA POWDER
-
-
Total Weight: 0.000

Method

How to do it:

Cake:
1. Combine Pettina Sponge Mix Complete, eggs and water in a mixing bowl. Mix on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit into a 9-inch diameter cake pan and bake at 180°C for 25 minutes. Let cool.

Coffee Solution:
1. Prepare coffee solution by dissolving instant coffee in hot water. Let cool then add rhum and sugar. Mix well. Set aside.

Icing:
1. Whisk cold water and Whip-Brite Powder in clean mixing bowl for 5 minutes at top speed.

Assembly:
1. Divide the cake horizontally into 3 parts. Lay the cakes on a flat tray and toast for 10 minutes at 180°C. Set aside to cool.
2. Place a layer of cake on flat surface. Spray with prepared coffee solution until saturated but not soggy.
3. Spread approximately ¼” of the whipped cream on top of the first layer.
4. Repeat steps 1 and 2 twice to make a three-layered tirami su. Pipe the remaining cream on the side and edges for decoration.
5. Dust the top of the cake with cocoa powder and a little coffee powder to make a nice finish.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake