Groep Sponge cake Concentrate RSPO SG
Ingrediënt
KG
Sponge Cake Concentrate RSPO SG
225.000
Cake Flour
570.000
Granulated Sugar
515.000
Eggs
960.000
Water (30°C)
200.000
Bake stable sprinkles
200.000
Totaal gewicht: 2,670.000

Mix all ingredients except for the bake stable sprinkles 9 minutes with a whisk in the highest gear of the planetary mixer.

Add the bake stable sprinkles.

Mix the batter for 1 minute on the lowest gear.

Scale the sponge cake batter to the desired weight.

Baking temperature: ca. 185°C.

Baking time: approx. 30 minutes.

Groep Pink middle layer
Ingrediënt
KG
Bakels Instant Cream RSPO SG
300.000
Water
200.000
Semi Skimmed Milk
200.000
Red Food coloring
2.000
Totaal gewicht: 702.000

Mix all ingredients in a mixer with a whisk attachment at high speed for 3 minutes.

Groep Bakels instant cream
Ingrediënt
KG
Bakels Instant Cream RSPO SG
150.000
Water
100.000
Semi Skimmed Milk
100.000
Totaal gewicht: 350.000

Mix all ingredients in a mixer with a whisk attachment at high speed for 3 minutes.

Cool the sponge cake before cutting it.

Cut the sponge cake around the edges (to highlight the coloring of the sprinkles inside the sponge cake).

Cut the cake into two pieces horizontally.

Fill the bottom layer of the cake with the pink Bakels instant cream.

Place the top layer of the sponge cake on top of the pink Bakels instant cream.

Decorate the cake further as desired with the Bakels instant cream

Categorie

Banket