Classic

Love Bite Toffee Apple Tegral Satin Cream Belgian Chocolate 1500 g Tegral Satin Cream Cake Toffee 1000 g Eggs 525 g Eggs 350 g Oil 450 g Oil 300 g Water 340 g Water 225 g Carat Decorcrem Dark 518 700 g Topfil Apple Minicubes 90% Q.S. Mix all the ingredients for 5 minutes at medium speed with a flat beater. Spread in a frame of 40/60 cm. Bake at 180°C Mix all the ingredients for 5 minutes at medium speed with a for approximately 40 minutes. Warm Carat Decorcrem flat beater. Fill each cake mould with 360g . Pipe lines Dark to 32°C. Let cool down completely. Spread on top of of Topfil Apple Minicubes (approximately 80g) & sprinkle the cake and decorate. almond shavings around the sides.Bake at 180°C for approximately 35 minutes.

Classic: “The familiar smell, the home-made look & feel, the fresh Try other combinations: image, the human touch, the traditional approach” Cake • Replace Tegral Satin Cream Cake Toffee with Tegral Satin Cream Cake. • Replace Topfil Apple Minicubes 90% with Topfil Apricot 60%. Recipe short crust Or Tegral Patacrout 1000 g Curious: “Customers are always looking to innovate or • Add Classic Banana 5% to Tegral Satin Cream Cake Toffee batter. re-innovate. Whether that is in terms of application, flavor, or Aristo Primeur Croissant 400 g • Replace Topfil Apple Minicubes 90% with Deli Caramel. (for a Banoffee taste) texture -they are looking for a twist on traditional norms” Eggs 100 g

Mix all the ingredients to homogenous dough. Laminate to 3 mm & place on a tray 40/60 cm. Place your frame on top. Grandmother’s Cake Keep leftover dough in fridge to prepare crumble. These two concepts are currently the biggest trends in . Tegral Satin Cream Cake 1000 g On one hand, consumers want to be taken back to the Crumble Eggs 350 g Grate cold short crust & spread on a tray. familiar and home baking look & feel of the cakes they grew Dry in oven at 180°C for approximately 10 minutes. Oil 300 g up with. On the other hand, they are looking for new twists and excitement in their eating experience. Water 225 g Recipe Cream Cake Topfil Raspberry 60% Q.S. Whichever way your consumers want to go, Satin Cream Cake Tegral Satin Cream Cake 1500 g is there to satisfy their every craving. Satin mixes are exceptionally Eggs 525 g Mix all the ingredients for 5 minutes at medium speed with a flat beater. For 300g batter, incorporate 30gTopfil versatile and easy to bake, which allows you to offer a wide Oil 450 g Raspberry 60%. Do not mix much, as marble effect will selection of tastes, shapes, and sophistication. be lost. Dust generously with icing sugar just before baking. Water 340 g Bake in a circle at 170°C for approximately 35 minutes. Be it a classic or a curious-looking “Cake’aron”, Mix all the ingredients for 5 minutes at medium speed with a flat beater. Spread on top of the sheet of short crust. Put Satin gives you the best taste in both worlds! halves of purple in rows. Sprinkle with baked crumble & almond shavings. Bake at 170°C for approximately 40-45 minutes. Curious Cake’aron Zebra Cake Satin Cream Cake Tegral Satin Cream Cake Red Velvet 1000 g Tegral Satin Cream Cake Red Velvet 1000 g Eggs 350 g Eggs 350 g ‘Classic’ meets ‘Curious’: a taste of tradition and innovation Oil 300 g Oil 300 g Water 225 g Water 225 g Vivafil Raspberry Q.S. Mix all the ingredients for 5 minutes at medium speed with a Belcolade Blanc Selection Q.S. flat beater. Fill a piping bag.

Mix all the ingredients for 5 minutes at medium speed with a flat beater. Pipe drops of batter on a silpat, approximately Tegral Satin Cream Cake 1000 g 1,5-2 cm diameter. Bake at 180°C for approximately Eggs 350 g 8 minutes. Fill like macaron shells when completely cooled down. Dip in tempered Belcolade Blanc Selection and Oil 300 g decorate with transfer sheet before the chocolate sets. Water 225 g Customize your Cake’aron! Mix all the ingredients for 5 minutes at medium speed with a • Replace Tegral Satin Cream Cake Red Velvet by Tegral Satin Cream Cake flat beater. Fill a piping bag. • Replace Vivafil Raspberry by Vivafil Blueberry • Replace Belcolade Blanc Selection by Belcolade Noir Selection Method assembly: • Pipe batter in the middle of your mould & alternate between two batters to have the zebra effect after baking. Bake at 170°C, 600g for approximately 40-45 minutes. Whoopie Fingers Tegral Satin Cream Cake Belgian Chocolate 1000 g Eggs 350 g Cakepops Oil 300 g Tegral Satin Cream Cake 1000 g

Water 225 g Eggs 350 g

Belcolade Gianduja Q.S Oil 300 g

Lotus Speculoos Crumble Q.S. Water 225 g

Mix all the ingredients for 5 minutes at medium speed with Mix all ingredients for 5 minutes at medium speed with a flat a flat beater. Pipe fingers in a flexipan mould. Sprinkle beater. Pipe in a cakepop baking mould & bake at 180°C for with speculoos crumble. Bake at 180°C for approximately approximately 15 minutes. Let cool down completely & dip with 12 minutes. When cooled down, fill between two fingers a lolly stick in Carat Coverlux. Decorate. Experiment with the tempered Belcolade Gianduja. full range of Tegral Satin Cream Cake.

Recipe suggestions: • Replace Tegral Satin Cream Cake Belgian Chocolate by Tegral Satin Cream Cake Toffee • Replace Belcolade Gianduja by Ambiante Topping + Classic Caramel 3-5%