Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CONTINENTAL
0.250
10.2
PETTINA SPONGE SUPREME
1.250
51
Water
0.400
16.2
Eggs
0.460
18.6
Total Weight: 2.360
Group 2
Ingredient
KG
Weight (%)
Coconut/Sliced Almonds
0.100
4
Total Weight: 0.100

Method

Blend Group 1 together for 1 minute on first speed. Scrape down. Blend for 6 minutes on second speed. Blend in Group 2 on low speed Spread in a standard prepared baking tray Bake at 190¡C for about 25 minutes. Allow to cool ice with Coconut Topping or alternative finishing ideas. For Coconut Topping Melt 90g Butter with 160g Milk. Blend in 720g of Icing Sugar 225g Coconut and 18g Apito Chocolate Paste. Spread over baked slice and leave to set.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
MORAH CONTINENTAL
0.250
10.2
PETTINA SPONGE SUPREME
1.250
51
Water
0.400
16.2
Eggs
0.460
18.6
Total Weight: 2.360
Group 2
Ingredient
KG
Weight (%)
Coconut/Sliced Almonds
0.100
4
Total Weight: 0.100

Method

Blend Group 1 together for 1 minute on first speed. Scrape down. Blend for 6 minutes on second speed. Blend in Group 2 on low speed Spread in a standard prepared baking tray Bake at 190¡C for about 25 minutes. Allow to cool ice with Coconut Topping or alternative finishing ideas. For Coconut Topping Melt 90g Butter with 160g Milk. Blend in 720g of Icing Sugar 225g Coconut and 18g Apito Chocolate Paste. Spread over baked slice and leave to set.

Additional Information

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

Finished Product

Finished Product

Standard Baking Tray