Tres Capa dulce Tarta
15-025
Group Red Velvet Layer
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.150
100.00
Oil
0.030
20.00
Water
0.059
39.00
Total Weight: 0.239
Group Cheesecake Layer
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.200
100.00
Water
0.150
75.00
Total Weight: 0.350
Group Icing
Ingredient
KG
%
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
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
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