Mixed Berry Gin & Tonic Cake
Mixed Berry Gin & Tonic Cake — a Dawn Foods recipe in 3 components. Uses Dawn Golden Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Vanilla – 12 kg.
- oven temperature (preheat)
- 175 °C
- mixing speed (cake base, first stage)
- low speed
- mixing time (cake base, first stage)
- 1 min
- mixing speed (cake base, second stage)
- medium speed
- mixing time (cake base, second stage)
- 2 min
- mixing time (cake base, after adding lime, gin and tonic)
- 2 min
- mixing time (cake base, final stage)
- 4 min
- baking time (cake base)
- 35 min
- cooling time (in tins)
- 10 min
Ingredients
Cake Base
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1 kg |
| Vegetable oil | 100 ml |
| Water | 400 ml |
| Dawn Foods easter chocolate decorations | |
| Tonic water | 150 ml |
| Flavoured gin, e.g. mixed berry | 25 ml |
Frosting and Filling
| Ingredient | Quantity |
|---|---|
| Dawn Foods Delifruit Classic Blackberry | 10 g |
| Dawn Foods Delifruit Classic Red Cherry | 10 g |
| Dawn Foods Delifruit Classic Raspberry | 10 g |
| Tonic water | 100 ml |
| Caster sugar | 100 g |
| Flavoured gin, e.g. mixed berry | 50 ml |
| Lime juice | 1 |
| Ready-to-Use Frosting, Vanilla – 12 kg | 300 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Fresh mint leaves | |
| Fresh raspberries, blueberries | 100 g |
| Edible flowers / chocolates |
Method
- Cake Base
Preheat the oven to 175 °C. Line two 8-inch cake tins with baking paper.
- Cake Base
In a mixing bowl, combine the cake base, water and oil. Mix on low for 1 minute. Increase the speed to medium and mix for a further 2 minutes.
- Cake Base
Add lime, 25 ml of gin and 150 ml of tonic water. Mix on medium speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl, then continue mixing on medium speed for an additional 4 minutes until the batter is smooth and well incorporated.
- Cake Base
Divide the mixture evenly between the prepared tins and level the surface. Bake for 35 minutes, or until golden brown on the outside and a skewer inserted into the centre comes out clean.
- Cake Base
Remove from the oven and allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Frosting and Filling
In a saucepan, combine 100 ml of tonic water, lime juice and caster sugar. Heat gently until the sugar has fully dissolved. Remove from the heat and stir in the gin. Allow the syrup to cool slightly.
- Frosting and Filling
Add half of the gin and tonic syrup to the vanilla frosting and mix until fully combined and smooth.
- Frosting and Filling
Using the remaining syrup, evenly soak both sponge layers, ensuring it is absorbed without oversaturating.
- Frosting and Filling
Transfer the frosting to a piping bag fitted with a round nozzle.
- Frosting and Filling
Combine all the Delifruit in a bowl and gently mix to combine.
Assembly: Once the cakes are completely cooled, level the sponge layers if necessary. Place the first sponge on a serving plate or cake board. Pipe the frosting in small, even blobs around the outer edge, leaving approximately 1 cm from the edge. Pipe a second ring of blobs about 2 cm inside the first, continuing this pattern until you reach the centre.
Assembly: Spoon the mixed Delifruit in the middle of the sponge and spread evenly.
Assembly: Position the final sponge layer on top. Spread the frosting on the top layer across the entire surface to finish, using a palette knife. Swirl in any remaining Delifruit to create a spiral or marbled effect.
- Decoration
Arrange mint leaves, Delifruit, lime wedges, edible flowers and the chocolate decoration in a circular pattern on top to create a wreath-style finish.
- Decoration
Serve and enjoy, ideally with a glass of your favourite gin.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.