Cake2Share Bueno
Cake2Share Bueno — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Cocoa – 2.5 kg.
- mixing time
- 3 min
- baking temperature (deck oven)
- 180 °C
- baking temperature (rotation oven)
- 160 °C
- baking time
- 35 min
- melting temperature (Souplesse Milk, approx.)
- 40 °C
Ingredients
Cake Bars Plain
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 870 g |
| Whole eggs | 300 g |
| Vegetable oil | 260 g |
| Water | 220 g |
| Dawn Whipping Cream Flavour | 5 g |
Cake Bars Cacao
| Ingredient | Quantity |
|---|---|
| Dawn Creme Cake Mix Plain | 450 g |
| Whole eggs | 150 g |
| Vegetable oil | 140 g |
| Water | 110 g |
| Dawn Foods Flavouring Compounds, Cocoa – 2.5 kgDawn Cocoa Compound | 85 g |
Finishing
| Ingredient | Quantity |
|---|---|
| Dawn Delicream Bueno | 1190 g |
Coating
| Ingredient | Quantity |
|---|---|
| Royal Steensma Souplesse Milk | 1020 g |
| Royal Steensma Souplesse Dark |
Method
Cake bars: Make 2 batters, Plain and Cacao. Mix all raw materials (except the chocolate mini drops) at medium speed for 3 minutes with a paddle. Add the chocolate mini drops last and mix them in.
Cake bars: Deposit the plain batter onto paper in a 60 x 20 cm baking tray and spread smooth. Spread the cacao batter over it and marble roughly with a spatula. Bake in a deck oven at 180°C (rotation oven 160°C) for 35 minutes.
Cake bars: After cooling, cut into strips 3.5 cm wide.
- Finishing
Pipe the Bueno filling in a zigzag onto the cake bars (70 g per piece) and place in the fridge.
- Coating
Pour melted Souplesse Milk (approx. 40°C, 60 g per piece) over the cake bars. Finish with stripes of Souplesse Dark.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.