Raspberry Cakenut

Raspberry Cakenut

Grams Percentage (%)
Base
Tegral Satin Cream Cake 1000
Eggs 350
Oil 300
Water 250
Filling
Vivafil Raspberry 10 / cake nut
Raspberry Icing
Puratop Fudge Icing White 200
Classic Raspberry 10
Citric acid Solutions (50%) 2
Red colour 1

Working Method

Base
  • Add the Tegral Satin Cream Cake, egg, oil, water to a planetary mixer with a beater. Mix on slow for 2 min., scrape down and mix for 3 min. at medium speed.
  • Deposit 20g of cake batter into greased savarin moulds.

  • Filling
  • Pipe over a 10g ring of Vivafil Raspberry, cover with a further 10g of cake batter. Bake at 170°C for 15-20 min.

  • Raspberry icing
  • Combine the Classic Raspberry icing ingredients, heat to 40°C. Enrobe the cooled cakes, decorate with raspberry pieces, glitter sugar & sugar flowers.