Group Cake
Ingredient
KG
%
1.200
57.80
Margarine
0.300
14.50
Water
0.175
8.40
0.150
7.20
Syrup Dark
0.200
9.60
Rapeseed oil
0.050
2.41
Total Weight: 2.075
Group Mousse
Ingredient
KG
%
0.200
22.20
Water
0.500
55.60
0.100
11.10
Whipped cream
0.250
27.80
-
-
Total Weight: 1.050
Group Topping
Ingredient
KG
%
Superglaze Neutral
-
-
Coconut flakes
-
-
Total Weight: 0.000
Cake
- Blend 4 min slow speed with a beater.
- Pipe the batter in a desired silicone mould.
- Bake at 180 °C for 25 min.
Mousse
- Blend Bakels Fond Royal with water for 5 minutes. Add the melted truffle and the whipped cream.
- Fill desired form with the mousse and pipe the cocoa cream.
Topping
- Heat the Super Glaze to 45-55 degrees and dip the pastry. Sprinkle with coconut flakes and place the cake on your brownie cake.
Related recipes
Related products
Choc Muffin and Cake PF
A base for a chocolate muffin with a rich chocolate flavour. The muffin has a soft crumb and a good ...
View product
Dark Truffle
Dark Truffle with a rich chocolate flavour. A versatile product which can be used in a variety of applications.
View product
Fond Royale Vegan
Fruit fillings, creams & toppings
A vegan version of Bakels Fond Royale. Gives the same good results. Mix with vegan cream and water.
View product
White Truffle
White truffle with a taste of vanilla and milk. Versatile product which can be used in a variety of applications.
View product
