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Making the Filling

  • Onions 125.0 g
  • Garlic 20.0 g
  • Cake Margarine 60.0 g
  • Hot Water 250.0 ml
  • Napoli Sauce 50.0 g
  • Minced Beef 250.0 g
  • Salt 3.0 g
  • Oregano 2.0 g
  • Pepper 3.0 g
  • Sugar 20.0 g

Make the Cake

  • Yolk 10.0 pc
  • Egg White 5.0 pc
  • Sugar 150.0 g
  • Wheat Flour 70.0 g
  • Maizena 10.0 g
  • Cake Stabilizer 15.0 g
  • Buttery Margarine 100.0 g
  • Butter 50.0 g
  • Sweetened Condensed Milk 20.0 g
  1. Making the Filling

    • Saute onion until fragrant, put the meat and cook until cooked, add the seasoning sauce andput Napoli sauce,stir until thickened, let cool. Note: Heat water until boiling, put Napoli sauce, stir, set aside.
  2. Make the Cake

    • Whisk egg yolks, egg whites, sugar, Napoli Sauce, wheat flour, Maizena, and cake stabilizer until a stiff ride and high speed.
    • Enter the liquid margarine and stir in sweetened condensed milk until well blended.
    • Enter into a round pan size 22 cm 3 pieces, grilled with a temperature of 180°C until cooked.
    • After a cold seal with meat stuffing and cover with 3 layers of cake to give the meat content in the last layer of cake and cover with grated cheddar cheese.