Group : Cake
Ingredient
KG
%
1.000
100.00
Mincemeat
0.760
76.00
Egg
0.365
36.50
Oil
0.300
30.00
Water
0.230
23.00
Total Weight: 2.655
Group : Filling
Ingredient
KG
%
Water
0.500
100.00
0.350
70.00
Bakels Dark Cherry Filling
0.180
36.00
Total Weight: 1.030
Group : Chocolate Biscuit Base
Ingredient
KG
%
0.600
100.00
Butter
0.145
24.00
Cocoa powder
0.010
1.50
Golden syrup
0.180
30.00
Total Weight: 0.935
Group : Assembly/Decoration
Ingredient
KG
%
Glace cherries
-
-
Total Weight: 0.000

Cake

  1. Mix all the ingredients into a mixing bowl, fitted with a beater.
  2. Mix for 2 minutes on low speed.
  3. Scrape down.
  4. Mix for 6 minutes on medium speed.
  5. Scale at 300g into three rectangle foil trays.
  6. Bake at 180°C for 15 minutes.

Filling

  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. Fold in the Bakels Dark Cherry Filling.
  6. Divide the filling mixture and spread between the three layers of cake.
  7. Put into the freezer to set.

Chocolate Biscuit Base

  1. Melt the butter, then blend in the Palm Free Digestive Biscuit Crumb, golden syrup and cocoa powder.

Assembly / Decoration

    1. Cut the cake into 3cm slices and place on its side.
    2. Crumble the chocolate biscuit base and 3 glace cherry halves on top of each slice and dust with sweet snow to finish.
Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Christmas