Almond Topped Slices

Group Cake Mix
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Renmac Macpaste
0.180
Total Weight: 2.075
Group Decoration
Ingredient
KG
Raspberry Fruit Filling 50%
0.250
Flaked Almonds
0.100
White Fudgice
0.100
Total Weight: 0.450
Group Pastry Base
Ingredient
KG
Biscuit flour
1.000
Shortening
0.250
Butter
0.250
Water
0.125
Caster sugar
0.250
Total Weight: 1.875

Slice

  1. Using a beater make the pastry.
  2. Scale and press 400g of the pastry into a silver rectangle foil.
  3. Dock and blind bake at 180*C for approx. 15 minutes.
  4. Place all cake ingredients into a mixing bowl, fitted with a beater.
  5. Mix for 1 minute on slow speed.
  6. Scrape down.
  7. Mix for a further 6 minutes on medium speed.
  8. Spread 300g of Raspberry Fruit Filling over the pastry base.
  9. Cover the Raspberry with 450g of the cake batter.
  10. Scatter 25g of flaked almonds over the top of the cake batter.
  11. Bake at 180℃ for approx. 30 minutes.

 

Assembly/Decoration

  1. Once cooled cut into 9cm x 3cm slices.
  2. In a bowl, gently heat the Bakels White Fudgice
  3. Spin all the cut slices with 60g of melted Bakels White Fudgice to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Complete
1.000
Water
0.480
Vegetable oil
0.275
Renmac Macpaste
0.180
Total Weight: 1.935
Group Decoration
Ingredient
KG
Raspberry Fruit Filling 50%
1.200
Flaked Almonds
0.100
White Fudgice
0.100
Total Weight: 1.400
Group Pastry Base
Ingredient
KG
Biscuit flour
1.000
Shortening
0.250
Butter
0.250
Caster sugar
0.250
Water
0.125
Total Weight: 1.875
  1. Slice
    1. Using a beater make the pastry.
    2. Scale and press 400g of the pastry into a silver rectangle foil.
    3. Dock and blind bake at 180*C for approx. 15 minutes.
    4. Place all cake ingredients into a mixing bowl, fitted with a beater.
    5. Mix for 1 minute on slow speed.
    6. Scrape down.
    7. Mix for a further 6 minutes on medium speed.
    8. Spread 300g of Raspberry Fruit Filling over the pastry base.
    9. Cover the Raspberry with 450g of the cake batter.
    10. Scatter 25g of flaked almonds over the top of the cake batter.
    11. Bake at 180℃ for approx. 30 minutes.

     

    Assembly/Decoration

    1. Once cooled cut into 9cm x 3cm slices.
    2. In a bowl, gently heat the Bakels White Fudgice
    3. Spin all the cut slices with 60g of melted Bakels White Fudgice to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Concentrate
0.250
Water
0.232
Vegetable oil
0.300
Egg
0.400
Cake flour
0.300
Sugar
0.450
Renmac Macpaste
0.180
Total Weight: 2.112
Group Decoration
Ingredient
KG
Raspberry Fruit Filling 50%
1.200
Flaked Almonds
0.100
White Fudgice
0.100
Total Weight: 1.400
Group Pastry Base
Ingredient
KG
Biscuit flour
1.000
Shortening
0.250
Butter
0.250
Caster sugar
0.250
Water
0.125
Total Weight: 1.875
  1. Slice
    1. Using a beater make the pastry.
    2. Scale and press 400g of the pastry into a silver rectangle foil.
    3. Dock and blind bake at 180*C for approx. 15 minutes.
    4. Place all cake ingredients into a mixing bowl, fitted with a beater.
    5. Mix for 1 minute on slow speed.
    6. Scrape down.
    7. Mix for a further 6 minutes on medium speed.
    8. Spread 300g of Raspberry Fruit Filling over the pastry base.
    9. Cover the Raspberry with 450g of the cake batter.
    10. Scatter 25g of flaked almonds over the top of the cake batter.
    11. Bake at 180℃ for approx. 30 minutes.

     

    Assembly/Decoration

    1. Once cooled cut into 9cm x 3cm slices.
    2. In a bowl, gently heat the Bakels White Fudgice
    3. Spin all the cut slices with 60g of melted Bakels White Fudgice to finish.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Cake

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