Vegan Pineapple Cake Bar
Vegan Pineapple Cake Bar — a Dawn Foods recipe in 4 components. Uses Dawn Foods Flavouring Compounds, Pineapple – 1 kg.
- baking temperature (deck oven)
- 180 °C
- baking temperature (rotary oven)
- 150 °C
- baking time (Multi Mix sponge)
- 40-45 min
- mixing time (Multi Mix batter)
- 3 min
- water temperature (bavarois)
- 40 °C
- heating temperature (Decorgel glaze)
- 40-45 °C
- specific gravity (whipped Vegantop)
- 500-550 g/L
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Dawn Denkano | 220 g |
| White brown sugar (Basterdsuiker) | 110 g |
| Vegan margarine | 135 g |
| Water | 35 g |
| Dawn Confibel Apricot | 75 g |
Vegan Multi Mix
| Ingredient | Quantity |
|---|---|
| Dawn Multi Mix Vegan | 650 g |
| Vegetable oil | 130 g |
| Soy drink (Alpro), unsweetened, not chilled | 160 g |
| Water | 160 g |
| Dawn Delifruit Pineapple | 350 g |
Vegan Pineapple Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Vegan Fond Neutral | 220 g |
| Soy drink (Alpro), unsweetened, not chilled | 180 g |
| Water 40°C | 180 g |
| Dawn Foods Flavouring Compounds, Pineapple – 1 kgDawn Pineapple Compound | 50 g |
| Vegantop (Debic), whipped to a specific gravity of 500– /L | 700 g |
| Dawn Delifruit Pineapple | 70 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus Neutral | 300 g |
| Dawn Colouring Yellow-Orange 8.59811.011, as desired | |
| Vegantop (Debic), whipped to a specific gravity of 500– /L | 75 g |
| Sugar | 7.5 g |
Method
- Base
Mix all ingredients into a homogeneous dough. Note: add the water last and place the dough in the cooler.
- Base
After cooling, roll the dough out to 3 mm and prick holes in it. Place it in a 60 x 20 cm baking tray and spread a thin layer of Confibel Apricot (75 g) on it.
- Vegan Multi Mix
Mix all ingredients (except the Delifruit) at medium speed for 3 minutes with a paddle (flat beater). Spread the batter onto the hard Viennese-style base.
- Vegan Multi Mix
Distribute 350 g Delifruit Pineapple over the batter. Bake in a deck oven at 180°C (rotary oven 150°C) for 40–45 minutes, then leave to cool.
- Vegan Pineapple Bavarois
Stir the Vegan Fond Neutral, soy drink, Compound and water together to a smooth mass. Work in the lumpy Vegantop in 2 stages. Finally fold in the Delifruit Pineapple.
- Vegan Pineapple Bavarois
Spread the bavarois over the baked Vegan Multi Mix, smooth it and place in the cooler.
- Finish
Colour the Decorgel Plus Neutral with colouring to the desired shade. Heat to 40–45°C. Pour it over the cooled cake slab in yellow Decorgel.
- Finish
Cut into bars of 3.5 x 11 cm. Whip the Vegantop with the sugar to a stiff cream and decorate the slab with 2 dollops of Vegantop (75 g) and a chocolate decoration of choice.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.