Caramel Cake
Sponge layers (9 pieces, 3 cakes), Caramel filling, Caramel mousse and Caramel glaze — a Bakels recipe in 4 components, makes 3 cakes 18 cm. Uses Bakels Pound Cake Mix 20 kg and Bakels Caramel Cream Filling 6 kg.
Ingredients
Sponge layers (9 pieces, 3 cakes)
| Ingredient | Quantity |
|---|---|
| Bakels Pound Cake Mix 20 kg | 1.350 kg |
Caramel filling
| Ingredient | Quantity |
|---|---|
| Bakels Caramel Cream Filling 6 kg | 0.450 kg |
Caramel mousse
| Ingredient | Quantity |
|---|---|
| Bakels Neutral Mousse Base | 0.150 kg |
| Bakels Caramel Cream Filling 6 kg | 0.300 kg |
| Whipping cream | 0.750 kg |
Caramel glaze
| Ingredient | Quantity |
|---|---|
| Bakels Caramel Cream Filling 6 kg | 0.750 kg |
| Water | 0.200 kg |
| Gelatine | 0.015 kg |
Method
Sponge layers: make the cake layers (about 2 cm high) from Pound Cake Mix following the Pound Cake recipe, baking them in cake tins or cutting them from flat sheets.
- Caramel mousse
Mix part of the cream (about 150 g) with the Caramel Cream; whip the remaining cream directly with the Bakels Neutral Mousse Base. Then mix everything together into a uniform mass.
Assembly: using a piping bag, pipe the Caramel Cream (450 g) onto the soaked first round sponge layers of the cakes, 2 cm from the edge of the disc. Soak the layers as desired.
Assembly: then put a small amount of the caramel mousse on top, level it and cover with the next soaked sponge layer. Apply caramel mousse and a soaked layer again. Level the surface and sides with the remaining caramel mousse.
Glazing: set aside to chill. Once chilled, coat the cakes with the caramel glaze made from Caramel Cream.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.