Blackcurrant & Cream Cheese Fondant Fancy
Blackcurrant & Cream Cheese Fondant Fancy — a Dawn Foods recipe, makes 1 tray 19 cm x 38 cm x 4 cm (1500 g batter deposited). Uses Dawn Golden Genoese Cake Base 12.5 kg and Cream Cheese Frosting, 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
- mixing time (after adding water, slow speed)
- 1 min
- baking temperature
- 180 °C
- baking time
- 35 min
- icing warming temperature
- 50 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Edible flowers (for decoration) | |
| Dawn Blackcurrant Fudge Icing (for enrobing) | |
| Water (2) | 175 g |
| Vegetable oil | 100 g |
| Water (1) | 400 g |
| Cream Cheese Frosting, 6 kg | 500 g |
Method
Prep: Place the Genoese Base, Water (1) and Vegetable Oil into a mixing bowl fitted with a beater.
Prep: Mix for 1 minute on slow speed and then 4 minutes on medium speed.
Prep: Add Water (2) whilst mixing on slow speed, scrape down, and mix for a further 1 minute on slow speed.
Prep: Deposit approximately 1500 g into a prepared 19 cm x 38 cm x 4 cm baking tray.
Bake: Bake at 180 °C for approximately 35 minutes.
Bake: Allow to cool thoroughly before use.
Finish: Slice the cooled cake into 2 layers (trim the top if needed).
Finish: Spread the bottom layer with a 5 mm layer of Cream Cheese Frosting.
Finish: Top with the top layer of cake.
Finish: Spread a thin layer of Cream Cheese Frosting on the top to seal the cake.
Finish: Trim the sides of the layered cake and cut into 5-6 cm squares.
Finish: Warm the Blackcurrant Fudge Icing to 50 °C (add a touch of water to thin slightly if needed).
Finish: Place the cake squares onto a wire tray and fully enrobe each square.
Finish: Decorate the top with edible flowers.
Finish: Allow to set firm and remove from the wire trays.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.