Almond Topped Slices
Almond Topped Slices — a Bakels recipe in 3 components. Uses Bakels Multi-Mix Cake Base 12.5 kg.
- blind baking temperature (pastry base)
- 180 °C
- blind baking time (pastry base)
- 15 min
- mixing time (cake mix, slow speed)
- 1 min
- mixing time (cake mix, medium speed)
- 6 min
- baking temperature (slice)
- 180 °C
- baking time (slice)
- 30 min
Ingredients
Cake mix
| Ingredient | Quantity |
|---|---|
| Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base | 1.000 kg |
| Water | 0.230 kg |
| Vegetable oil | 0.300 kg |
| Egg | 0.365 kg |
| Renmac Macpaste | 0.180 kg |
Decoration
| Ingredient | Quantity |
|---|---|
| Raspberry Fruit Filling 50% | 0.250 kg |
| Flaked almonds | 0.100 kg |
| White Fudgice | 0.100 kg |
Pastry base
| Ingredient | Quantity |
|---|---|
| Biscuit flour | 1.000 kg |
| Shortening | 0.250 kg |
| Butter | 0.250 kg |
| Water | 0.125 kg |
| Caster sugar | 0.250 kg |
Method
Slice: Using a beater, make the pastry.
Scale and press 400 g of the pastry into a silver rectangular foil.
Dock and blind bake at 180 °C for approx. 15 minutes.
Place all cake ingredients into a mixing bowl fitted with a beater.
Mix for 1 minute on slow speed.
Scrape down.
Mix for a further 6 minutes on medium speed.
Spread 300 g of Raspberry Fruit Filling over the pastry base.
Cover the raspberry with 450 g of the cake batter.
Scatter 25 g of flaked almonds over the top of the cake batter.
Bake at 180 °C for approx. 30 minutes.
Assembly/Decoration: Once cooled, cut into 9 cm x 3 cm slices.
In a bowl, gently heat the Bakels White Fudgice.
Spin all the cut slices with 60 g of melted Bakels White Fudgice to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.