EASTER RECIPE CARROT BUNDT CAKE
COMPOSITION (For 6 ring cake Ø 22 cm) CREAM CHEESE FROSTING
4800 g Carrot Cake Base 1000 g Cream cheese frosting 1500 g Cream cheese frosting 100 g Butter 600 g Tri-color sugared carrots 5 g Vanistar
CARROT CAKE BASE Whip cream cheese frosting with a flat beater, add the soft butter, vanister and mix well
1000 g Premix Ruhrkuchen 900 g Flour ASSEMBLY 750 g Wheat starch 1000 g Sugar • Spread a layer of cream cheese frosting on the ring 850 g Egg cake 700 g Vegetable Oil • Finish with the sugared carrots 1600 g Water 1400 g Grates carrots 1000 g Raisins 10g Cinnamon
Mix dry ingredients and wet ingredients separately together Mix in all in one method with a flat beater at mid-speed approx. 3 minutes Bake at 180 °C approx. 50 minutes CREATE AN EXTRA SPECIAL EASTER EASTER RECIPE CHOCOLATE NEST CAKE
COMPOSITION (For 6 tart Ø 18 cm) CHOCOLATE CREAM
1200 g Chocolate Cake Base 1000 g Delicreme Chocolate 1800 g Delicream Chocolate 100 g Butter 900 g Delifruit Dark Cherry Whip Delicream chocolate with a flat beater, add the soft butter and mix well
CHOCOLATE CAKE BASE ASSEMBLY
1000 g Crème cake Chocolate • Cut the baked cake base of 3 part 350 g Egg Spread onto the first layer the chocolate cream 300 g Vegetable oil • Pipe a circle with delifuit cherry 225 g Water • Add second layer cake base spread the chocolate cream and the last layer of chocolate cake base. • Finish with chocolate cream and cake base crumble Mix all ingredients with a flat beater at mid-speed And decorate with eastern egg. approx. 3 minutes Bake at 180 °C approx. 30 minutes
CREATE AN EXTRA SPECIAL EASTER EASTER RECIPE RICE MOUSSE WITH BERRIES CAKE SPONGE CAKE COMPOSITION (For 6 tart Ø 18 cm) 1000 g Sponge Cake mix 700 g Eggs 600 g Short Crust mix 100 g Water 180 g Delifruit Raspberry 150 g Sponge cake mix Whip all ingredients with a whisk for approx. 1 minute at slow speed and 3 2000 g Rice mousse minutes at high speed. 300 g Decorgel Neutral Fill in the cake ring and bake at 190°C approx. 35 minutes
RICE MOUSSE
SHORT CRUST BASE 400 g Rice Pudding 200 g Water 930 g Short crust mix 200 g Fond neutral 400 g Butter or margarine 600 g Whipped cream 100 g Eggs 10 g Vanistar 50 g Oatmeal Mix fond, vanistar, and warm water add rice pudding, and fold in light 20g Brown sugar whipped cream. Make the shortcrust with all ingredients. Mix approx..2-3 minutes. Roll out 1,5 cm cut for ring ASSEMBLY size and bake at 180°C for 8-10 minutes • Spread Put the pre-baked shortcrust layer in the cake ring • Spread a thin layer of Delifruit raspberry on it. • Deposit the sponge layer in a cake ring diameter 18 cm • Fill the Mousse on the top and spread • Pipe the Rice Mousse onto the frozen coulis and put it in the freezer • Spread on some parts delifruit raspberry • Cover with white decorgel neutral and decorate CREATE AN EXTRA SPECIAL EASTER