Lemon & Blueberry Cake
Lemon & Blueberry Cake — a Bakels recipe in 2 components, makes 1 cake. Uses Bakels Instant Cream Powder (10 × 700 g) and Bakels Lemon Cream Filling No E171 6 kg.
- mixing time (cake, low speed)
- 1 min
- mixing time (cake, medium speed)
- 4 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 30 min
- whipping time (instant cream, high speed)
- 4 min
Ingredients
Creme Cake
| Ingredient | Quantity |
|---|---|
| Lemon Crème Cake Mix | 1.000 kg |
| Fresh blueberries | 0.195 kg |
| Egg | 0.365 kg |
| Oil | 0.330 kg |
| Water | 0.230 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Bakels Instant Cream Powder (10 × 700 g) | 0.110 kg |
| Water | 0.155 kg |
| Bakels Lemon Cream Filling No E171 6 kgRTU Lemon Cream Filling | 0.265 kg |
| Fruit Filling - Blueberry 50% | 0.250 kg |
Method
Cake: Mix all Lemon Crème Cake Mix, egg, oil and water into 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: Gently fold in the blueberries.
Cake: Scale at 400g into three 9-inch cake tins.
Cake: Bake at 180°C for 30 minutes.
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: Fold in RTU Lemon Cream Filling into the Instant Cream.
Assembly / Decoration: Take one cooled sponge round and top with 180g of lemon cream.
Assembly / Decoration: Take a second sponge round and top with 250g of Fruit Filling – Blueberry 50%.
Assembly / Decoration: Place a third sponge round on top with 180g of lemon cream over top and sides.
Assembly / Decoration: Finish with fresh blueberries.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.