Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.460
Oil
0.600
Egg
0.730
Coffee flavour
-
Total Group: 1
Total Weight: 3.790

Method

Coffee Raspberry Cake

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at approximately 350g into a 15cm round cake tin.
5. Bake at 175℃ (350℉) for approximately 35 minutes.
6. Beat Bakels Cream Cheese Icing and add a splash of lemon juice.
7. Spread a thin layer of raspberry jam on the sponge, then pipe the cream cheese on top and sandwich together, creating 3 layers.
8. Cover the whole cake in cream cheese icing, and marble the top with pink food colouring.
9. Dress with fresh raspberries.

Product Used

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.460
Oil
0.600
Egg
0.730
Coffee flavour
-
Total Group: 1
Total Weight: 3.790

Method

Coffee Raspberry Cake

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at approximately 350g into a 15cm round cake tin.
5. Bake at 175℃ (350℉) for approximately 35 minutes.
6. Beat Bakels Cream Cheese Icing and add a splash of lemon juice.
7. Spread a thin layer of raspberry jam on the sponge, then pipe the cream cheese on top and sandwich together, creating 3 layers.
8. Cover the whole cake in cream cheese icing, and marble the top with pink food colouring.
9. Dress with fresh raspberries.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Cake

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.