Caramel & Raspberry Cake Cup

Cake

1. Mix Crème Cake group ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Scale at 60g into plain cake moulds.
6. Bake at 180°C for 35 minutes.
7. Once cooled, core out the centre of each cup.

Assembly/Decoration

1. Add water to a mixing bowl, fitted with a whisk.
2. Over low speed, add the Instant Cream.
3. Scrape down using the whisk.
4. Whip on high speed for 4 minutes.
5. Fill the centre of the cake cup with 20g of Fruit Filling – Raspberry 50%.
6. Pipe a 20g rosette of Instant Cream on top and finish with a drizzle of RTU Caramel sauce.

Yield: 32 Cups

• Caramel Crème Cake Mix
• Fruit Filling – Raspberry 50%
• Ready to use Caramel Sauce