Dubbel Rollade Chocolade Muisjes
This chocolate cake rolls are popular in the 1970s could be an interesting menu for your cake shop.
Ingredients
Making the Butter Icing
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Blue Band Master White Cream Fat 15kg 75 g
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Blue Band Master Cake Margarine 15kg 75 g
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Icing Sugar 90 g
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Toffieco Mocca Super 0.5 tsp
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Toffieco Coffee Bread Flv 0.13 tsp
Making the Cake
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Egg Yolk 2 pc
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Eggs 5 pc
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Sugar 100 g
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Water 30 g
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Starkies 13 g
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Full Cream Powdered Milk 10 g
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Baking Powder 2 g
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Flour 80 g
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Rexa Vanilla Powder 0.25 tsp
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Toffieco Egg Yellow Fc 7 drop
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Blue Band Master Cake Margarine 15kg 150 g
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Toffieco Chocolate BF 1 tbsp
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Chocolate Muisjes, as needed 75 g
Preparation
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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.
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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.