Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
15.2
Water
0.650
16.5
Butter or MORAH CAKE
0.400
10.1
NZB VANILLA ESSENCE 101
0.025
0.6
FINO SPONGE MIX
2.000
50.6
OVALETT SPECIAL or WHIPPET PASTE
0.075
1.9
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
COLSET
0.200
5.1
Total Weight: 0.200

Method

Soften 400g Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for 5 minutes. Add Group 2 and mix through on low speed. Sprinkle with Struesel topping Recipe No. R302i to which 10g Cinnamon has been added for each 400g of topping. Top with chopped solid pack apples. Oven temperature 175¡C.

Additional Information

For pineapple delight replace VANILLA 101 with APITO PINEAPPLE PASTE 50g (2oz). Scale 175g (11oz) into 18cm (7 inch) round sponge tin and after baking glaze with HADEJA FLAN JEL and decorate with pineapple slice.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
15.2
Water
0.650
16.5
Butter or MORAH CAKE
0.400
10.1
NZB VANILLA ESSENCE 101
0.025
0.6
FINO SPONGE MIX
2.000
50.6
OVALETT SPECIAL or WHIPPET PASTE
0.075
1.9
Total Weight: 3.750
Group 2
Ingredient
KG
Weight (%)
COLSET
0.200
5.1
Total Weight: 0.200

Method

Soften 400g Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for 5 minutes. Add Group 2 and mix through on low speed. Sprinkle with Struesel topping Recipe No. R302i to which 10g Cinnamon has been added for each 400g of topping. Top with chopped solid pack apples. Oven temperature 175¡C.

Additional Information

For pineapple delight replace VANILLA 101 with APITO PINEAPPLE PASTE 50g (2oz). Scale 175g (11oz) into 18cm (7 inch) round sponge tin and after baking glaze with HADEJA FLAN JEL and decorate with pineapple slice.