Banana & Caramel Slice
Banana & Caramel Slice — a Dawn Foods recipe in 2 components, makes 1500 g batter in one 1/4 sheet tray 19 × 38 cm. Uses Dawn Bakers Select Plain Crème Cake Base 12.5 kg and Caramel Glossy Icing 14 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- baking temperature (deck oven)
- 180 °C
- baking time
- 35-40 min
- icing warming temperature (banana fudge icing)
- 45-50 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Bakers Select Plain Crème Cake Base 12.5 kg | 1000 g |
| Banana Chips | |
| Caramel Fudge Pieces | 100 g |
| Water | 225 g |
| Vegetable Oil | 300 g |
| Whole Egg | 350 g |
| Dawn Banana Fruit Concentrate (pieces) | 90 g |
Topping
| Ingredient | Quantity |
|---|---|
| Caramel Glossy Icing 14 kgDawn Glossy Icing - Caramel Flavoured | |
| Dawn Banana Fudge Icing | 500 g |
Method
Prep: Add the Crème Cake Base, whole egg, oil, water and Banana Concentrate to a mixing bowl fitted with a beater.
Prep: Mix for 1 minute on a slow speed and then a further 3 minutes on a medium speed.
Prep: Add the caramel fudge pieces and blend in on a slow speed.
Prep: Deposit 1500 g into a prepared 1/4 sheet (19 cm x 38 cm) tray.
Bake: Bake in a deck oven at 180 °C for 35-40 minutes.
Finish: Warm the Banana Fudge Icing to 45-50 °C.
Finish: Spread the warmed icing evenly on the top of the cooled cake.
Finish: Mark the cake into the desired portions.
Finish: Warm some Caramel Glossy Icing and drizzle over the top of the Banana Fudge Icing.
Finish: Place a dried banana chip onto each pre-marked portion.
Finish: Allow the icing(s) to set and then cut into the marked portions.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.