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
- Mix all the ingredients into a mixing bowl, fitted with a beater.
- Mix for 2 minutes on low speed.
- Scrape down.
- Mix for 6 minutes on medium speed.
- Scale at 300g into three rectangle foil trays.
- Bake at 180°C for 15 minutes.
Filling
- Add water to a mixing bowl, fitted with a whisk.
- Over low speed, add the Instant Cream.
- Scrape down using the whisk.
- Whip on high speed for 4 minutes.
- Fold in the Bakels Dark Cherry Filling.
- Divide the filling mixture and spread between the three layers of cake.
- Put into the freezer to set.
Chocolate Biscuit Base
- Melt the butter, then blend in the Palm Free Digestive Biscuit Crumb, golden syrup and cocoa powder.
Assembly / Decoration
-
- Cut the cake into 3cm slices and place on its side.
- Crumble the chocolate biscuit base and 3 glace cherry halves on top of each slice and dust with sweet snow to finish.
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