Blueberry Yoghurt Cake
Blueberry Yoghurt Cake — a Dawn Foods recipe. Uses Dawn Bakers Select Plain Crème Cake Base 12.5 kg.
- mixing time (batter, slow speed)
- 1 min
- mixing time (batter, medium speed)
- 3 min
- mixing time (crumble, slow speed)
- 1 min
- baking temperature
- 170 °C
- baking time
- 90 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Bakers Select Plain Crème Cake Base 12.5 kg | 1500 g |
| Dawn Classic Blueberry Delifruit | 200 g |
| Whole egg | 350 g |
| Vegetable oil | 300 g |
| 0% fat yoghurt | 225 g |
| Butter | 200 g |
| Fresh/frozen blueberries | 40 g |
Method
Cake batter: add 1000 g Dawn Crème Cake Base, 350 g whole egg, 300 g vegetable oil and 225 g 0% fat yoghurt to a mixing bowl fitted with a beater. Mix for 1 minute on slow speed, then for 3 minutes on medium speed.
Crumble mix: add 500 g Dawn Crème Cake Base and 200 g butter to a mixing bowl fitted with a beater and mix for 1 minute on slow speed until a crumb has formed.
Assembly: deposit 500 g of the prepared yoghurt cake batter into a prepared deep 10" tin.
Assembly: spread 200 g of the Blueberry Delifruit onto this, keeping in from the sides.
Assembly: pipe or spread another 400 g of the prepared yoghurt cake batter on top.
Assembly: sprinkle on the fresh/frozen blueberries.
Assembly: top with 150 g of the prepared crumble mix.
Bake in a deck oven at 170 °C for approximately 90 minutes.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.