Tiramisu Torte
14-031
Group 1
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.250
100.00
Whole Eggs
0.180
72.00
Water
0.060
24.00
Butter (melted)
0.040
16.00
BAKELS OVALETT
0.005
2.00
Total Weight: 0.535
Group 2
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.188
-
Cold water
0.095
-
Total Weight: 0.283
Group 3
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.250
-
Water
0.188
-
Total Weight: 0.438
Group 4
Ingredient
KG
%
Dark Rhum
0.020
-
APITO EXPRESSO PASTE
0.008
-
BRITE VANILLA EXTRA STRENGTH
0.003
-
Total Weight: 0.030
Group 5
Ingredient
KG
%
Water
0.150
-
Dark Rhum
0.025
-
APITO EXPRESSO PASTE
0.005
-
Total Weight: 0.181
Group 6
Ingredient
KG
%
BAKELS ALKALIZED COCOA POWDER
-
-
Total Weight: 0.000
How to do it:
Cake:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit 100-g in greased and lined 4” diameter pans.
4. Bake at 175°C for 20 minutes or until done. Cool.
5. Horizontally slice into 4 layers. Brush each layer with rum solution (Group 5). Spread cream between layers and on top.
6. Dust with cocoa powder.
Cream:
1. Beat Bakels Whipping Cream using a cake paddle for 5 minutes on medium speed. Scrape down.
2. Add water gradually and beat further for 5 minutes on medium speed. Scrape down.
3. Switch to wire whisk and whisk on high speed for 4 minutes. Set aside.
4. Combine Group 3 ingredients and whisk on top speed for 1 minute. Scrape.
5. Continue mixing on top speed for 3-4 minutes or until light.
6. Fold in Group 3 into Group 2 mixture.
7. Add rhum, Brite Vanilla Extra Strength and Apito Expresso Paste and mix through until homogenous.
Rum Solution:
1. Combine Group 5 ingredients.
Yield: 5 cake x 4 inch diameter
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