Ingredients

Group Cake 1
Ingredient
KG
Weight (%)
Bakels Kiwi Muffin Mix
0.400
100
Corn Oil
0.328
18
Eggs
0.072
82
Ovalett Cake Emulsifier
0.036
9
Total Weight: 0.836
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.300
100
Water
0.270
90
Total Weight: 0.570
Group Filling
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Les Fruits 50% Kiwi
0.200
-
Total Weight: 0.450
Group Glaze
Ingredient
KG
Weight (%)
Fino Kiwi
0.200
-
Saphire Neutral
0.300
-
Water
0.300
-
Total Weight: 0.800
Group Bark
Ingredient
KG
Weight (%)
Pettina Non-Temp Dark Chocolate
0.300
-
Almonds (chopped)
0.020
-
Total Weight: 0.320

Method

How to do it:

Kiwi Cake:
1. Prepare Kiwi Cake. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.

Filling:
1. Heat Sapphire Neutral and water.
2. Mix with Les Fruit Kiwi.
3. Place in a mold and chill.

Frosting:
1. Heat sapphire neutral and water to boil.
2. Mix with Fino Kiwi and cool.
3. Set aside.

Chocolate Bark:
1. Melt Bakels NT Dark Chocolate.
2. Place in a mold and top with almonds.
3. Set aside.

Cheesecake:
1. In a mixing bowl with a wire attachment, whisk together Pettina Cheesecake Mix with cold water for 4-6
minutes on high.

Assembly:
1. Pour Pettina Cheesecake Mix at the bottom of desired mold.
2. Place a slice of Kiwi muffin cake in the middle.
3. Place the gelatinized kiwi on top of the kiwi cake
4. Place Pettina Cheesecake Mix on top and sides.
5. Freeze or chill to set.
6. Cover with the Fino Kiwi Glaze.
7. Place the chocolate bark on top of the board.

Yield

5 pieces

Ingredients

Group Cake 1
Ingredient
KG
Weight (%)
Bakels Kiwi Muffin Mix
0.400
100
Corn Oil
0.328
18
Eggs
0.072
82
Ovalett Cake Emulsifier
0.036
9
Total Weight: 0.836
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.300
100
Water
0.270
90
Total Weight: 0.570
Group Filling
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Les Fruits 50% Kiwi
0.200
-
Total Weight: 0.450
Group Glaze
Ingredient
KG
Weight (%)
Fino Kiwi
0.200
-
Saphire Neutral
0.300
-
Water
0.300
-
Total Weight: 0.800
Group Bark
Ingredient
KG
Weight (%)
Pettina Non-Temp Dark Chocolate
0.300
-
Almonds (chopped)
0.020
-
Total Weight: 0.320

Method

How to do it:

Kiwi Cake:
1. Prepare Kiwi Cake. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.

Filling:
1. Heat Sapphire Neutral and water.
2. Mix with Les Fruit Kiwi.
3. Place in a mold and chill.

Frosting:
1. Heat sapphire neutral and water to boil.
2. Mix with Fino Kiwi and cool.
3. Set aside.

Chocolate Bark:
1. Melt Bakels NT Dark Chocolate.
2. Place in a mold and top with almonds.
3. Set aside.

Cheesecake:
1. In a mixing bowl with a wire attachment, whisk together Pettina Cheesecake Mix with cold water for 4-6
minutes on high.

Assembly:
1. Pour Pettina Cheesecake Mix at the bottom of desired mold.
2. Place a slice of Kiwi muffin cake in the middle.
3. Place the gelatinized kiwi on top of the kiwi cake
4. Place Pettina Cheesecake Mix on top and sides.
5. Freeze or chill to set.
6. Cover with the Fino Kiwi Glaze.
7. Place the chocolate bark on top of the board.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake, Cheesecake