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CRUNCH CAKES

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Cakes and Muffins - Madeira Cakes
Recipe No:  R300e
USING PETTINA SPONGE COMPLETE
Group  Ingredient KG
1 Water 0.400    13.7%
Eggs 0.550    19%
Butter or MORAH CAKE 0.300    10.3%
APITO FLAVOURING PASTE 0.015    0.5%
PETTINA SPONGE MIX COMPLETE 1.500    51.5%
 
2 COLSET 0.150    5%

  Total Weight 2.915
Method:  1. Soften the Butter or MORAH CAKE MARGARINE but do not melt.
2. Add remaining Group 1 ingredients to mixing bowl.
3. Beat on top speed for approximately 4 minutes.
4. Add Group 2 and mix through on low speed.
5. Deposit cake batter into tins then sprinkle with crunch topping recipe no. R300f using the same APITO FLAVOURING PASTE.
6. BAKELS RASPLUM FILLING may be piped over the crunch topping.
7. Use a spiral or random design.
8. Oven temperature 175C.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  10 bars scaled at 290g. 2 blocks scaled at 1.45kg.