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Making the Butter Icing

Making the Cake

  • Egg Yolk 2 pc
  • Eggs 5 pc
  • Sugar 100 g
  • Water 30 g
  • Starkies 13 g
  • Full Cream Powdered Milk 10 g
  • Baking Powder 2 g
  • Flour 80 g
  • Rexa Vanilla Powder 0.25 tsp
  • Toffieco Egg Yellow Fc 7 drop
  • Toffieco Chocolate BF 1 tbsp
  • Chocolate Muisjes, as needed 75 g
  1. Making the Butter Icing

    • Whisk Blue Band White Cream Fat and Clue Band Cake Margarine for 15 minutes.
    • Then, add the icing sugar, Toffieco Mocha super and Toffieco Coffee Bread Flv and whisk them well.

  2. Making the Cake

    • Whisk egg yolk, egg, sugar, water, starkies, full cream milk powder, baking powder, flour, Rexa Vanilla Powder, and Toffieco Egg Yellow Fc for 3½ - 4 minutes. Then, add Blue Band Cake Margarine (melted) and mix them well.
    • Divide the dough into 2 each dough is given Toffieco Chocolate BF and put them in baking pans (2 square baking pans of 28x28 cm).
    • Bake it at 180⁰ C on the top side and at 200⁰ C on the lower side.
    • After they are well done, arrange them into one stack and smear with butter icing and roll (put the chocolate on the top side).
    • Then, smear the cut cake with butter icing outside and sprinkle the chocolade muisjes as needed.
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