Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.460
Oil
0.600
Egg
0.730
Almond paste
0.760
Total Weight: 4.550
Group 2
Ingredient
KG
Enbelett Cold Custard Mix
0.400
Water
1.000
Total Weight: 1.400
1. Using a beater, blend all ingredients from group 1 together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale approximately 350g into a 15cm round cake tin.
5. Bake at 175℃ (350℉) for approximately 35 minutes.
6. Place the Bakels Enbelett Superior Cold Custard and water (group 2) in a bowl and whisk on top speed for 5 minutes.
7. Sandwich together the almond cakes with the cold custard, spread on top and chill to set.
8. Once set, cover the cake with Bakels White Fudgice using a pallet knife.
9. Dress with flaked almonds.
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