Ingredients

Group Base
Ingredient
KG
Weight (%)
Pettina Chocolate Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.063
25.2
Bakels World Compound Butter (melted)
0.063
25.2
Total Weight: 0.626
Group Mousse
Ingredient
KG
Weight (%)
Bakels Mousse Mix Neutral
0.100
-
Full cream milk
0.125
-
Bakels Dark Chocolate Fudge
0.100
-
Fresh cream
0.250
-
Fino 5% Strawberry
0.080
-
Total Weight: 0.655
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.083
-
Water
0.083
-
Diamond Glaze Dark Chocolate
0.167
-
Total Weight: 0.333

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl except butter.
2. Using a whisk, mix on medium for approximately 1 minute.
3. Mix on high speed for 6 minutes. Cut. and fold the melted butter
4. Deposit in a greased and lined sheet tray.
5. Bake at 170°C.
6. Cool down.

Mousse:
1. Place Fresh cream in a mixing bowl and whisk till soft peak. Set aside.
2. Place milk and Bakels Neutral mousse mix in a utility bowl and whisk till even. Set aside
3. Cut and fold the whipped cream, mousse mixture and Bakels Dark Chocolate Fudge.
4. Deposit half mousse mixture in cake ring, pipe with Fino 5% Strawberry and pour the remaining mousse mixture.
5. Put in freezer.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze Chocolate and fold slowly.
4. Temperature should be 35- 38C before application.
5. Pour in frozen mousse cake.

Yield

1 x 6” inches cake

Ingredients

Group Base
Ingredient
KG
Weight (%)
Pettina Chocolate Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.063
25.2
Bakels World Compound Butter (melted)
0.063
25.2
Total Weight: 0.626
Group Mousse
Ingredient
KG
Weight (%)
Bakels Mousse Mix Neutral
0.100
-
Full cream milk
0.125
-
Bakels Dark Chocolate Fudge
0.100
-
Fresh cream
0.250
-
Fino 5% Strawberry
0.080
-
Total Weight: 0.655
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.083
-
Water
0.083
-
Diamond Glaze Dark Chocolate
0.167
-
Total Weight: 0.333

Method

How to do it:

Cake:
1. Combine all ingredients in a mixing bowl except butter.
2. Using a whisk, mix on medium for approximately 1 minute.
3. Mix on high speed for 6 minutes. Cut. and fold the melted butter
4. Deposit in a greased and lined sheet tray.
5. Bake at 170°C.
6. Cool down.

Mousse:
1. Place Fresh cream in a mixing bowl and whisk till soft peak. Set aside.
2. Place milk and Bakels Neutral mousse mix in a utility bowl and whisk till even. Set aside
3. Cut and fold the whipped cream, mousse mixture and Bakels Dark Chocolate Fudge.
4. Deposit half mousse mixture in cake ring, pipe with Fino 5% Strawberry and pour the remaining mousse mixture.
5. Put in freezer.

Glaze:
1. In a saucepan, combine Saphire Glaze Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze Chocolate and fold slowly.
4. Temperature should be 35- 38C before application.
5. Pour in frozen mousse cake.

Display Conditions

Display Conditions

Ambient

Category

Category

Mousses

Finished Product

Finished Product

Dessert