Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Gourmet Raspberry with Seeds Jam
0.050
12.5
Pecans (crushed)
0.025
6.25
Total Weight: 0.825
Group 2
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.150
-
APITO PEPPERMINT PASTE
0.001
-
Total Weight: 0.151
Group 3
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.300
-
Pecan
0.030
-
BAKELS DIAMOND GLAZE GOLD
0.010
-
Strawberries
0.015
-
Total Weight: 0.355

Method

How to do it:

Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add water and eggs. Mix on medium speed for 4 minutes.
3. Add Frutojam Gourmet Rapsberry with Seeds and crushed pecans and mix on low speed for 1 minute.
4. Place batter in a jelly roll pan.
5. Bake at 180°C.

Filling:
1. Mix Bakels Dark Choco Fudge and Apito Peppermint Paste.

Topping:
1. Melt Apito Cooking Chocolate.
2. Add crushed pecan.

Assembly:
1. Cut cooled cake in half.
2. Spread filling in between layers.
3. Cover cake with melted Apito Cooking Chocolate-pecan mixture.
4. Top with Diamond Glaze Gold and fresh strawberries.

Yield

2 pieces of 6” x 18” cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Water
0.200
50
Eggs
0.100
25
Gourmet Raspberry with Seeds Jam
0.050
12.5
Pecans (crushed)
0.025
6.25
Total Weight: 0.825
Group 2
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.150
-
APITO PEPPERMINT PASTE
0.001
-
Total Weight: 0.151
Group 3
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.300
-
Pecan
0.030
-
BAKELS DIAMOND GLAZE GOLD
0.010
-
Strawberries
0.015
-
Total Weight: 0.355

Method

How to do it:

Cake:
1. Blend Fino Chocolate Cake Mix and Butta Butteroil Substitute on low speed for 1 minute.
2. Add water and eggs. Mix on medium speed for 4 minutes.
3. Add Frutojam Gourmet Rapsberry with Seeds and crushed pecans and mix on low speed for 1 minute.
4. Place batter in a jelly roll pan.
5. Bake at 180°C.

Filling:
1. Mix Bakels Dark Choco Fudge and Apito Peppermint Paste.

Topping:
1. Melt Apito Cooking Chocolate.
2. Add crushed pecan.

Assembly:
1. Cut cooled cake in half.
2. Spread filling in between layers.
3. Cover cake with melted Apito Cooking Chocolate-pecan mixture.
4. Top with Diamond Glaze Gold and fresh strawberries.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line