Ginger Caramel Cake
Ginger Caramel Cake — a Bakels recipe in 2 components, makes 1 cake. Uses Caramel Sauce 12.5 kg RTU (Bakels).
- mixing time (low speed)
- 1 min
- mixing time (medium speed)
- 4 min
- baking temperature
- 180 °C
- baking time
- 40 min
Ingredients
Crème Cake
| Ingredient | Quantity |
|---|---|
| Caramel Crème Cake Mix | 2.000 kg |
| Ground ginger | 0.040 kg |
| Egg | 0.730 kg |
| Vegetable oil | 0.660 kg |
| Water | 0.460 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Millionaires Caramel | 0.700 kg |
| Butter | 0.140 kg |
| Caramel Sauce 12.5 kg RTU (Bakels) | 0.150 kg |
| Gingerbread biscuit | 0.050 kg |
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 500 g into four 8" cake tins.
Cake: Bake at 180°C for 40 minutes.
- Assembly/Decoration
In a separate bowl, beat together Millionaires Caramel and butter.
- Assembly/Decoration
Take one cooled sponge round and top with 155 g of millionaires caramel buttercream.
- Assembly/Decoration
Take a second and third sponge round and repeat.
- Assembly/Decoration
Place a fourth sponge round on top and cover with 200 g of millionaires caramel buttercream over the top and down the sides.
- Assembly/Decoration
Using 175 g of millionaires caramel buttercream, pipe a circular rope on the top of the cake.
- Assembly/Decoration
Drip 150 g of RTU Caramel Sauce down the sides of the cake.
- Assembly/Decoration
Sprinkle crushed gingerbread biscuits around the base of the cake and into the centre of the buttercream rope, to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.