Group 1
Ingredient
KG
1.000
Eggs
0.300
Water
0.250
Choc Paste
0.100
Total Weight: 1.650
  1. Place European Cake Mix, Eggs and Water into a mixing bowl and. blend on slow speed to disperse powders.
  2. Stop the mixer and scrape down.
  3. Mix using a flat beater for 6 minutes on medium speed.
  4. Scale 450g into Madeira tins prepared with Tinglide.
  5. Add 33g Choc Paste to the batter in each tin and swirl the paste into the batter using a teaspoon or pallet knife.
  6. Bake at 180˚C for 15 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Valentine's Day