Creamy Nougat Slab Cake
Creamy Nougat Slab Cake — a Bakels recipe in 3 components. Uses Bakels Pound Cake Mix 20 kg.
- mixing time (sponge)
- 5 min
- baking time (sponge)
- 15 min
- baking temperature (sponge)
- 180 °C
Ingredients
Sponge layers
| Ingredient | Quantity |
|---|---|
| Bakels Pound Cake Mix 20 kg | 0.660 kg |
| Eggs | 0.800 kg |
| Oil | 0.600 kg |
| Water | 0.060 kg |
| Sugar | 0.730 kg |
Cream
| Ingredient | Quantity |
|---|---|
| Margarine | 0.650 kg |
| Sweetened condensed milk | 0.550 kg |
| Nougat Truffle, Bakels | 1.400 kg |
Decoration
| Ingredient | Quantity |
|---|---|
| Walnuts | 0.200 kg |
| Nougat Truffle, Bakels | 0.500 kg |
| Chokex Non-Temp White glaze, Bakels | 0.100 kg |
Method
- Sponge layers
Mix the POUND CAKE MIX and all the other ingredients and aerate for 5 minutes at high speed. Spread onto two trays lined with baking parchment. Bake for about 15 minutes at 180°C.
- Cream
Cream base: aerate the margarine and gradually add the sweetened condensed milk. Combine this base with the softened nougat truffle and add toasted walnuts (200 g). Spread 3/4 of the cream mass onto the first sponge layer and cover with the second sponge layer.
- Decoration
Spread the remaining cream mass over the top and cover with nougat glaze (e.g. grated NOUGAT TRUFFLE combined with CHOKEX NON-TEMP WHITE).
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.