Group : Chocolate Cake
Ingredient
KG
%
1.000
100.00
Cocoa powder
0.100
10.00
Water
0.620
62.00
Oil
0.276
27.60
Glycerine
0.046
4.60
Total Weight: 2.042
Group : Almond Cake
Ingredient
KG
%
1.000
100.00
Water
0.480
48.00
Oil
0.276
27.60
Almond paste
0.352
35.20
Total Weight: 2.108

Almond Cake
1. Add group 2 ingredients (except almond paste) into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Add almond paste.
5. Mix for 5 minutes on medium speed.
6. Deposit into rectangular baking foil (12" x 7.5")
7. Bake at 175°C for 25-35 minutes.
8. Once cool, cut top off to level, then using a 2cm round cutter, cut circles out.

Chocolate Cake
1. Add group 2 ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on medium speed.
5. Spray a Bundt tin with Bakels Sprink tin release.
6. Deposit chocolate mix into tin, 1/3 up.
7. Take the almond circle cut outs and trim on side and place onto chocolate mix. Repeat until you have a circle on top of the mix, then cover with the rest of the chocolate mix.
8. Bake at 180°C for 25-35 minutes.
9. Once cool drizzle with Bakels White Fudgice and dress with Easter flowers and eggs.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake