Raspberry Cake Slice
Raspberry Cake Slice — a Dawn Foods recipe in 3 components, makes 1 baking sheet 38 × 23 × 4 cm. Uses Dawn Foods Flavouring Compounds, Raspberry – 1 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- batter deposit weight
- 1200 g
- baking temperature
- 180 °C
- baking time
- 25-30 min
- icing warming temperature (white chocolate fudge icing)
- 40-50 °C
- icing warming temperature (raspberry fudge icing)
- 40-50 °C
Ingredients
Creme Cake
| Ingredient | Quantity |
|---|---|
| Dawn Plain Creme Cake Base | 610 g |
| Dawn Foods Flavouring Compounds, Raspberry – 1 kgDawn Raspberry Compound | 66 g |
| Whole egg | 210 g |
| Vegetable oil | 180 g |
| Water | 140 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Raspberry Fudge Icing | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Dawn White Chocolate Fudge Icing | |
| Fresh raspberries |
Method
- Creme Cake
Prepare the 38 x 23 x 4 cm baking sheet.
- Creme Cake
Add all ingredients (except the Dawn Raspberry Compound) to a mixer fitted with a beater and mix for 1 minute on slow speed, then 3 minutes on medium speed.
- Creme Cake
Add the Dawn Raspberry Compound and swirl it in (do not mix in thoroughly) to create a marble effect.
- Creme Cake
Deposit 1200 g into the baking sheet and spread evenly.
- Creme Cake
Bake at 180 °C for 25-30 minutes.
- Assembly
Allow the sheets to fully cool.
- Assembly
Warm the Dawn White Chocolate Fudge Icing to 40-50 °C and place into a piping bag.
- Assembly
Warm the Dawn Raspberry Fudge Icing to 40-50 °C and pour over the cooled sheet cake. Spread evenly.
- Assembly
Drizzle the Dawn White Chocolate Icing over the top and allow the icing to cool and set firm.
- Assembly
Remove the sheet cake from the tray and trim the sides.
- Assembly
Cut into desired portion sizes and decorate with a fresh raspberry.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.