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
Group : Pastry Filling (to taste)
Ingredient
KG
%
Puff pastry
-
-
Bakbel 70% Cherry Fruit Filling
-
-
-
-
Total Weight: 0.000

Almond Cake
1. Add group 1 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 foil 12" x 7.5".
7. Bake at 175°C for 25-30 minutes.
8. Leave to cool.

Pastry Filling
1. Sheet puff paste to an oblong shape, mark into three and pipe a line of RTU Lemon Cream Filling down the centre of the middle third, then place a bar of the baked almond cake down the centre.
2. Pipe RTU Lemon Cream Filling on top of the cake, then cover with 70% Dark Cherry Fruit Filling.
3. Cut strips on the outside edges of the puff paste and lay across to form a lattice top.
4. Bake at 200°C for 15-20 minutes.
5. Once cool, heat some White Fudgice and brush over the top of the lattice.
6. Dress with edible flowers or Easter eggs etc.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake, Sliced Line