Ingredients

Group 1
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.300
100
Eggs
0.300
100
Total Weight: 0.600
Group 2
Ingredient
KG
Weight (%)
Ground Cashew
0.200
66.67
Total Weight: 0.200
Group 3
Ingredient
KG
Weight (%)
Dairy Blend Swiss Butter Cream
0.750
-
Total Weight: 0.750
Group Cake Crumbs
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.625
25
Dairy Blend
0.625
25
Total Weight: 1.750

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete and eggs on high speed for 5 minutes.
2. Fold in ground cashew nuts.
3. Deposit batter in a piping bag.
4. On a silicone mat, pipe batter approximately 2 “ round.
5. Bake at 200°C for 20 minutes or until the broas is dry. Continue baking at 120°C for 30 minutes until is dry.
6. Frost using Dairy Blend-Swiss Buttercream recipe.
7. Coated in cake crumbs.

Yield

30 pieces (2 inches round) / 70 grams

Ingredients

Group 1
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.300
100
Eggs
0.300
100
Total Weight: 0.600
Group 2
Ingredient
KG
Weight (%)
Ground Cashew
0.200
66.67
Total Weight: 0.200
Group 3
Ingredient
KG
Weight (%)
Dairy Blend Swiss Butter Cream
0.750
-
Total Weight: 0.750
Group Cake Crumbs
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.250
100
Whole Eggs
0.250
100
Water
0.625
25
Dairy Blend
0.625
25
Total Weight: 1.750

Method

How to do it:

1. Whisk Pettina Sponge Mix Complete and eggs on high speed for 5 minutes.
2. Fold in ground cashew nuts.
3. Deposit batter in a piping bag.
4. On a silicone mat, pipe batter approximately 2 “ round.
5. Bake at 200°C for 20 minutes or until the broas is dry. Continue baking at 120°C for 30 minutes until is dry.
6. Frost using Dairy Blend-Swiss Buttercream recipe.
7. Coated in cake crumbs.

Display Conditions

Display Conditions

Ambient

Finished Product

Finished Product

Biscuit