Tres Capa dulce Tarta
15-025
Ingredients
Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600
Method
How to do it:
Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.
Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).
Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.
Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.
Yield
1 x 6” round cake
Product Used
Ingredients
Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600
Method
How to do it:
Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.
Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).
Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.
Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.
Ingredients
Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600
Method
How to do it:
Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.
Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).
Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.
Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.
Yield
1 x 6” round cake
Product Used
Ingredients
Group Red Velvet Layer
Ingredient
KG
Weight (%)
BAKELS RED VELVET CAKE MIX
0.150
100
Oil
0.030
20
Water
0.059
39
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.200
100
Water
0.150
75
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Water
0.150
-
Chocolate cookies (crushed)
0.100
-
APITO COOKING CHOCOLATE (melted)
0.100
-
Chocolate cookies
0.100
-
Total Weight: 0.600
Method
How to do it:
Red Velvet Layer:
1. Combine Bakels Red Velvet Cake Mix, oil and water in a mixing bowl. Mix on medium speed for 5 minutes using a wire whisk.
2. Deposit in a 6” round pan.
3. Bake at 180°C for 25 minutes.
Cheesecake Layer:
1. Whisk all ingredients for the cheesecake layer on high speed for 1 minute. Scrape down.
2. Whisk on high speed until light, approximately 3-4 minutes.
3. Deposit in the same pan (on top of the red velvet layer).
Icing:
1. Combine Whip Brite and water in a mixing bowl. Whisk on high speed for 5 minutes.
2. Get 200g of the whipped icing and combine it with the crushed chocolate cookies.
3. Leave 100g of the icing plain.
Assembly:
1. Apply the icing with crushed chocolate cookies on the cake. Use the plain icing to pipe rosettes on top.
2. Drizzle with melted Apito Cooking Chocolate.
3. Top with chocolate cookies.
Related recipes
Related products
Bakels Red Velvet Cake Mix
A premix in powder form for the easy preparation of red velvet cake.
View product
Bakels Whip-Brite Whipped Topping Powder
Whipping Cream in powdered form; ideal for making instant toppings and desserts.
View product
Pettina Classic Cheesecake Mix
Premix in dry form for the convenient and easy preparation of cheesecakes.
View product
