Ingredients

Group Base
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Bakels World Compound Butter (melted)
0.125
25
Total Weight: 1.250
Group Cheese cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Fresh Milk (cold)
0.360
90
Total Weight: 0.760
Group Jellified Strawberry
Ingredient
KG
Weight (%)
Gelatin Mass
0.003
-
Les Fruits 50% Strawberry
0.125
-
Sugar
0.020
-
Water
0.010
-
Total Weight: 0.158
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Diamond Glaze White
0.500
-
Apito Strawberry
0.010
-
Total Weight: 0.760

Method

How to do it:

Base:
1. In a large mixing bowl, combine Pettina Sponge Mix, Water and Whole eggs. Mix using whisk for 5 minutes from medium to high speed.
2. Fold melted world compound butter and mix for 1 minute.
3. Pour mixture in a clean sheet tray line with parchment paper and bake for 13 minutes at 190C.
4. Cool down and set aside.

Cheesecake:
1. In a large mixing bowl, paddle cheesecake mix and fresh milk on top speed for 1 min. scrape.
2. Paddle on top speed for 3-4 min or until light and even.

Jellified Strawberry:
1. Boil water and sugar together.
2. Add in the gelatin mass.
3. Mix the sugar mixture into BAKELS Les Fruits Strawberry and place the mixture into Silicon molds and freeze overnight.

Marbled Strawberry Glaze:
1. Combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze White and fold slowly.
4. Glaze temperature should be 35- 40C before application.
5. Marble mixture with Apito Strawberry Flavocol.

ASSEMBLY:
1. Place 6 inches base sponge in an 8 inches cake ring line with parchment
paper.
2. Half fill cake ring with classic cheesecake mixture.
3. Put jellified strawberry.
4. Fill again with classic cheesecake mixture.
5. Freeze overnight.
6. Pour with Mirror Glaze Strawberry.
7. Serve and enjoy.

Yield

1 x 8” cake

Ingredients

Group Base
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.500
100
Whole Eggs
0.500
100
Water
0.125
25
Bakels World Compound Butter (melted)
0.125
25
Total Weight: 1.250
Group Cheese cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Fresh Milk (cold)
0.360
90
Total Weight: 0.760
Group Jellified Strawberry
Ingredient
KG
Weight (%)
Gelatin Mass
0.003
-
Les Fruits 50% Strawberry
0.125
-
Sugar
0.020
-
Water
0.010
-
Total Weight: 0.158
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Diamond Glaze White
0.500
-
Apito Strawberry
0.010
-
Total Weight: 0.760

Method

How to do it:

Base:
1. In a large mixing bowl, combine Pettina Sponge Mix, Water and Whole eggs. Mix using whisk for 5 minutes from medium to high speed.
2. Fold melted world compound butter and mix for 1 minute.
3. Pour mixture in a clean sheet tray line with parchment paper and bake for 13 minutes at 190C.
4. Cool down and set aside.

Cheesecake:
1. In a large mixing bowl, paddle cheesecake mix and fresh milk on top speed for 1 min. scrape.
2. Paddle on top speed for 3-4 min or until light and even.

Jellified Strawberry:
1. Boil water and sugar together.
2. Add in the gelatin mass.
3. Mix the sugar mixture into BAKELS Les Fruits Strawberry and place the mixture into Silicon molds and freeze overnight.

Marbled Strawberry Glaze:
1. Combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze White and fold slowly.
4. Glaze temperature should be 35- 40C before application.
5. Marble mixture with Apito Strawberry Flavocol.

ASSEMBLY:
1. Place 6 inches base sponge in an 8 inches cake ring line with parchment
paper.
2. Half fill cake ring with classic cheesecake mixture.
3. Put jellified strawberry.
4. Fill again with classic cheesecake mixture.
5. Freeze overnight.
6. Pour with Mirror Glaze Strawberry.
7. Serve and enjoy.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake