Ingredients

Group Base
Ingredient
KG
Weight (%)
Pettina Sponge Mix Complete
0.500
100
Whole Eggs
0.500
100
Bakels World Compound Butter (melted)
0.125
25
Water
0.125
25
Total Weight: 1.250
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Apito Expresso Paste
0.008
2
Mascarpone Cheese
0.200
50
Fresh Milk (cold)
0.360
90
Total Weight: 0.968
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Diamond Glaze White
0.500
-
Apito Expresso Paste
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 wire 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 190°C.
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.

Marbled 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- 38°C before application.
5. Marble mixture with Apito Expresso Paste.

Assembly:
1. Place 6 inches base sponge in an 8 inches cake ring line with mousse tape.
2. Fill with classic cheesecake mixture.
3. Freeze overnight.
4. Pour with Mirror Glaze Expresso
5. 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
Bakels World Compound Butter (melted)
0.125
25
Water
0.125
25
Total Weight: 1.250
Group Cheesecake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.400
100
Apito Expresso Paste
0.008
2
Mascarpone Cheese
0.200
50
Fresh Milk (cold)
0.360
90
Total Weight: 0.968
Group Glaze
Ingredient
KG
Weight (%)
Saphire Neutral
0.125
-
Water
0.125
-
Diamond Glaze White
0.500
-
Apito Expresso Paste
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 wire 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 190°C.
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.

Marbled 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- 38°C before application.
5. Marble mixture with Apito Expresso Paste.

Assembly:
1. Place 6 inches base sponge in an 8 inches cake ring line with mousse tape.
2. Fill with classic cheesecake mixture.
3. Freeze overnight.
4. Pour with Mirror Glaze Expresso
5. Serve and enjoy.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake