Ingredients

Group 1
Ingredient
KG
Egg
0.600
Water
0.200
Vegetable oil
0.300
Red colour
0.100
Vanilla flavour
0.020
Sugar
0.600
Wheat flour
0.600
Winsto
0.080
Cocoa
0.020
Total Group: 1
Total Weight: 2.520

Method

1. Use a mixing bowl and paddle.
2. Place all liquids into the bowl. Followed by the dry ingredients.
3. Mix 2 minutes in slow speed followed by 4 minutes in medium speed.
4. Bake at 165 °C for approximately 60 minutes.
5. Make a light buttercream by mixing room temperature butter, white truffle, Colco and raspberry flavour for 10 minutes.
6. Cut the sponge cake into layers and brush with flavoured syrup. Fill with buttercream, chocolate truffle and raspberry jam.
7. Decorate the top and the sides with buttercream and create a rustic look typical for a naked cake design.

Baking temperature: 175°C
Baking time: 60 min

***

BUTTERCREME RECIPE
Butter 500 gr
White truffle 1100 gr
Colco 15 gr
Raspberry flavour 30 gr

Ingredients

Group 1
Ingredient
KG
Egg
0.600
Water
0.200
Vegetable oil
0.300
Red colour
0.100
Vanilla flavour
0.020
Sugar
0.600
Wheat flour
0.600
Winsto
0.080
Cocoa
0.020
Total Group: 1
Total Weight: 2.520

Method

1. Use a mixing bowl and paddle.
2. Place all liquids into the bowl. Followed by the dry ingredients.
3. Mix 2 minutes in slow speed followed by 4 minutes in medium speed.
4. Bake at 165 °C for approximately 60 minutes.
5. Make a light buttercream by mixing room temperature butter, white truffle, Colco and raspberry flavour for 10 minutes.
6. Cut the sponge cake into layers and brush with flavoured syrup. Fill with buttercream, chocolate truffle and raspberry jam.
7. Decorate the top and the sides with buttercream and create a rustic look typical for a naked cake design.

Baking temperature: 175°C
Baking time: 60 min

***

BUTTERCREME RECIPE
Butter 500 gr
White truffle 1100 gr
Colco 15 gr
Raspberry flavour 30 gr

Category

Category

Patisserie

Finished Product

Finished Product

Cake

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