Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.400
13.1
Water
0.300
9.8
PETTINA KOKOMIX
1.500
49.3
Total Weight: 2.200
Group 2
Ingredient
KG
Weight (%)
Currants
0.425
13.9
BAKELS LEMON CURD FILLING
0.425
13.9
Total Weight: 0.850

Method

Place Group 1 in mixing bowl in recipe order Blend on slow speed until smooth Add Group 2 and mix on slow speed until mixed through Spread on lightly prebaked sweet paste sheet prepared for recipe R520a using MORAH CAKE and BALEC that has already been spread with raspberry jam. Oven temperature 180¼C. When cold cut into fingers

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.400
13.1
Water
0.300
9.8
PETTINA KOKOMIX
1.500
49.3
Total Weight: 2.200
Group 2
Ingredient
KG
Weight (%)
Currants
0.425
13.9
BAKELS LEMON CURD FILLING
0.425
13.9
Total Weight: 0.850

Method

Place Group 1 in mixing bowl in recipe order Blend on slow speed until smooth Add Group 2 and mix on slow speed until mixed through Spread on lightly prebaked sweet paste sheet prepared for recipe R520a using MORAH CAKE and BALEC that has already been spread with raspberry jam. Oven temperature 180¼C. When cold cut into fingers

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Coconut, Slices

Finished Product

Finished Product

One standard baking tray.