Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
15.2
Water
0.650
16.5
Butter or MORAH CAKE
0.400
10.1
APITO FLAVOURING PASTE
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 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. Deposit cake batter into tins then sprinkle with crunch topping Recipe No. R300f using the same flavouring paste. Bakels Rasplum Filling may be piped over the crunch topping. Use a spiral or random design. Oven temperature 175¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.600
15.2
Water
0.650
16.5
Butter or MORAH CAKE
0.400
10.1
APITO FLAVOURING PASTE
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 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. Deposit cake batter into tins then sprinkle with crunch topping Recipe No. R300f using the same flavouring paste. Bakels Rasplum Filling may be piped over the crunch topping. Use a spiral or random design. Oven temperature 175¡C.

Additional Information

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