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Love Bite Plum Cake Toffee Apple Grandmother's Cake

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Love Bite Plum Cake Toffee Apple Grandmother's Cake Classic Love Bite Toffee Apple Tegral Satin Cream Cake 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 batter. 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” Plum 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 cakes. 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 chocolate cake 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 plums 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%.
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