Cake Bar Mango
Cake Bar Mango — a Dawn Foods recipe in 4 components. Uses Dawn Delifruit Classic Mango Filling 2.7 kg and Dawn Foods Flavouring Compounds, Mango – 1 kg.
- baking temperature (deck oven)
- 180 °C
- baking temperature (rotary oven)
- 150 °C
- baking time
- 40-45 min
- mixing time (Vegan Multi Mix)
- 3 min
- mixing speed (Vegan Multi Mix)
- medium
- water temperature (bavarois)
- 40 °C
- whipped specific gravity (Vegantop)
- 500-550 g/L
- glaze heating temperature (Decorgel)
- 40-45 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 220 g |
| White caster sugar | 110 g |
| Vegan margarine | 135 g |
| Water | 35 g |
| Dawn Confibel Apricot | 75 g |
Vegan Multi Mix
| Ingredient | Quantity |
|---|---|
| Dawn Multi Mix Vegan | 650 g |
| Vegetable oil | 130 g |
| Soy drink* (Alpro) | 160 g |
| Water | 160 g |
| Dawn Delifruit Classic Mango Filling 2.7 kg | 350 g |
Vegan Mango Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Vegan Fond Neutral | 220 g |
| Soy drink* (Alpro) | 180 g |
| Water 40°C | 180 g |
| Dawn Foods Flavouring Compounds, Mango – 1 kgDawn Mango Compound | 50 g |
| Vegantop** (Debic) | 700 g |
| Dawn Delifruit Classic Mango Filling 2.7 kg | 70 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus Neutral | 300 g |
| Dawn Colouring Yellow-Orange 8.59811.011, as desired |
Method
Hard Viennese base: Mix all ingredients into a homogeneous dough. NOTE: add the water last and place the dough in the chiller. After chilling, roll the dough out to 3 mm and prick holes in it. Place it in a 60 x 20 cm baking tray and spread a thin layer of Confibel apricot (75 g) on it.
- Vegan Multi Mix
Mix all ingredients (except the Delifruit) at medium speed for 3 minutes with a paddle. Spread the batter onto the hard Viennese base. Distribute 350 g Delifruit Mango over the batter. Bake in a deck oven at 180°C (rotary oven 150°C) for 40 - 45 minutes, then leave to cool.
- Vegan Mango Bavarois
Stir the Vegan Fond Neutral, soy drink, Compound and water together until smooth. Fold in the lumpy Vegantop in 2 stages. Finally fold in the Delifruit Mango. Spread the bavarois over the baked Vegan Multi Mix, smooth it and place in the chiller.
- Finish
Colour the Decorgel Plus Neutral with colouring to the desired colour. Heat to 40-45°C. Pour over the cooled cake slab with the yellow Decorgel. Cut into bars of 3.5 x 11 cm and decorate as desired.
*Use unsweetened, not chilled. **Whip to a specific gravity of 500 - 550 g/L.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.