Ingredients

Group Sponge Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.450
100
Whole Eggs
0.450
100
Water
0.113
25
BAKELS DAIRY BLEND
0.113
25
Total Weight: 1.126
Group Filling
Ingredient
KG
Weight (%)
BAKELS READY-TO-USE LEMON FILLING
0.450
-
BAKELS LES FRUITS 50% STRAWBERRY
0.750
-
Total Weight: 1.200
Group Topping
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
0.100
-
Total Weight: 0.100

Method

How to do it:

Sponge Cake:
1. Whisk Pettina Sponge Mix Complete, eggs, and water for 5 minutes on high speed.
2. Fold in melted Dairy Blend.
3. Deposit 350g in greased and lined pan (16x12x1-inch jelly roll pan, 3 pans)
4. Bake at 180°C for 15-20 minutes.
5. Cool down.

Assembly:
1. Spread Bakels ready-to-use Lemon Filling on first sponge layer.
2. Place second sponge layer on top of lemon filling. Spread Les Fruits Strawberry 50% on top of second sponge layer.
3. Place third sponge layer on top of strawberry filling. Lightly press to adhere the layers.
4. Chill until set.
5. Cut 1.5-inch squares.
6. Dust top with Fino Dusting Sugar, decorate as desired.

Yield

80 pieces

Ingredients

Group Sponge Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.450
100
Whole Eggs
0.450
100
Water
0.113
25
BAKELS DAIRY BLEND
0.113
25
Total Weight: 1.126
Group Filling
Ingredient
KG
Weight (%)
BAKELS READY-TO-USE LEMON FILLING
0.450
-
BAKELS LES FRUITS 50% STRAWBERRY
0.750
-
Total Weight: 1.200
Group Topping
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
0.100
-
Total Weight: 0.100

Method

How to do it:

Sponge Cake:
1. Whisk Pettina Sponge Mix Complete, eggs, and water for 5 minutes on high speed.
2. Fold in melted Dairy Blend.
3. Deposit 350g in greased and lined pan (16x12x1-inch jelly roll pan, 3 pans)
4. Bake at 180°C for 15-20 minutes.
5. Cool down.

Assembly:
1. Spread Bakels ready-to-use Lemon Filling on first sponge layer.
2. Place second sponge layer on top of lemon filling. Spread Les Fruits Strawberry 50% on top of second sponge layer.
3. Place third sponge layer on top of strawberry filling. Lightly press to adhere the layers.
4. Chill until set.
5. Cut 1.5-inch squares.
6. Dust top with Fino Dusting Sugar, decorate as desired.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Pastries

Finished Product

Finished Product

Cake, Dessert, Sweet Food

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