Recipe library Dawn Foods recipe Cakes & sponges3 components

Travel Cake with Hazelnut

Name: Travel Cake with Hazelnut
Ingredients: 1000 g Cream Cake Mix; 350 g Whole eggs; 250 g Water; 300 g Oil; 80 g Dawn Foods Flavouring Compounds, Hazelnut – 1 kg; 80 g Hazelnuts, finely chopped; 260 g Delicream Marcus; 240 g Maracaibo Milk Chocolate; 220 g Fondant Sublime; 200 g Butter; 80 g Delicream Marcus; 750 g Hazelnuts, finely chopped

Travel Cake with Hazelnut — a Dawn Foods recipe in 3 components. Uses Dawn Foods Flavouring Compounds, Hazelnut – 1 kg.

Travel Cake with Hazelnut — Dawn Foods recipe photo

mixing time (cake): 3 min
mixing speed (cake): medium

Ingredients

Cake

Ingredient	Quantity
Cream Cake Mix	1000 g
Whole eggs	350 g
Water	250 g
Oil	300 g
Dawn Foods Flavouring Compounds, Hazelnut – 1 kgHazelnut Compound	80 g
Hazelnuts, finely chopped	80 g

Filling

Ingredient	Quantity
Delicream Marcus	260 g
Maracaibo Milk Chocolate	240 g

Finishing

Ingredient	Quantity
Fondant Sublime	220 g
Butter	200 g
Delicream Marcus	80 g
Hazelnuts, finely chopped	750 g

Method

Cake
First soak the hazelnut pieces in water. Mix all ingredients except the hazelnut pieces at medium speed for 3 minutes with the flat beater. Fold the hazelnut pieces through during the last minute. Cake tin fill weight 375 grams.
Filling
Mix the milk chocolate with the Marcus cream. Cut each cake in half twice (into three layers) and fill with 100 grams per cake.
Finishing
Beat the butter, Fondant Sublime and Delicream Marcus to a light, creamy cream. Coat the cakes with the cream and roll them through the finely chopped hazelnuts.

Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.