Caramel & Raspberry Cake Cup
Caramel & Raspberry Cake Cup — a Bakels recipe in 2 components, makes 32 cups. Uses Bakels Instant Cream Powder (10 × 700 g) and Caramel Sauce 12.5 kg RTU (Bakels).
- mixing time (cake, low speed)
- 1 min
- mixing time (cake, medium speed)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 35 min
- whipping time (instant cream, high speed)
- 4 min
Ingredients
Creme Cake
| Ingredient | Quantity |
|---|---|
| Caramel Crème Cake Mix | 1.000 kg |
| Egg | 0.365 kg |
| Oil | 0.330 kg |
| Water | 0.230 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Fruit Filling - Raspberry 50% | 0.640 kg |
| Bakels Instant Cream Powder (10 × 700 g) | 0.330 kg |
| Water | 0.465 kg |
| Caramel Sauce 12.5 kg RTU (Bakels) |
Method
Cake: Mix the Crème Cake group ingredients in a mixing bowl fitted with a beater.
Cake: Mix for 1 minute on low speed.
Cake: Scrape down.
Cake: Mix for 4 minutes on medium speed.
Cake: Scale at 60 g into plain cake moulds.
Cake: Bake at 180°C for 35 minutes.
Cake: Once cooled, core out the centre of each cup.
- Assembly/Decoration
Add water to a mixing bowl fitted with a whisk.
- Assembly/Decoration
Over low speed, add the Instant Cream.
- Assembly/Decoration
Scrape down using the whisk.
- Assembly/Decoration
Whip on high speed for 4 minutes.
- Assembly/Decoration
Fill the centre of the cake cup with 20 g of Fruit Filling - Raspberry 50%.
- Assembly/Decoration
Pipe a 20 g rosette of Instant Cream on top and finish with a drizzle of RTU Caramel Sauce.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.