Ingredients

Group 1
Ingredient
KG
Water
0.180
Egg
0.220
Pettina Sponge Mix
0.600
Total Weight: 1.000
Group 2
Ingredient
KG
Water
1.500
Egg
0.900
Bakels Gourmet Cheesecake Mix
2.400
Total Weight: 4.800
Group 3
Ingredient
KG
Bakels Cherry Filling
2.000
Total Weight: 2.000
Group 4
Ingredient
KG
Sugar
0.470
Salt
0.005
Cake Margarine - Medium Grade
0.375
Plain Flour
0.750
Total Weight: 1.600

Method

1. Place Group 1 in mixing bowl in order as listed.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes and then on 2nd speed for 2 minutes.
4. Spread evenly on to the base of a well-greased (with TINMAX CAKE) coffin tray.
5. Bake off and allow to cool.
6. Oven temperature 220°C for 7-8 minutes.
7. Place Group 2 in mixing bowl in order as listed.
8. Whisk together on low speed for approximately 1 minute.
9. Scrape down.
10. Continue whisking on top speed for 3 minutes.
11. Spread the cheesecake mix evenly over the pre-baked sponge sheet in the coffin tray.
12. Pipe Group 3 randomly over the top of the cheesecake, marble with a pallet knife.
13. Cream CAKE MARGARINE and sugar in Group 4 well.
14. Add the flour and salt and mix to a medium to fine crumb.
15. Sprinkle liberally over cherries and cheesecake.
16. Bake at 190°C for approximately 40-45 minutes.
Notes: For optimum results turn bottom heat off and bake on an upturned tray to avoid over baking of sponge base.

Ingredients

Group 1
Ingredient
KG
Water
0.180
Egg
0.220
Pettina Sponge Mix
0.600
Total Weight: 1.000
Group 2
Ingredient
KG
Water
1.500
Egg
0.900
Bakels Gourmet Cheesecake Mix
2.400
Total Weight: 4.800
Group 3
Ingredient
KG
Bakels Cherry Filling
2.000
Total Weight: 2.000
Group 4
Ingredient
KG
Sugar
0.470
Salt
0.005
Cake Margarine - Medium Grade
0.375
Plain Flour
0.750
Total Weight: 1.600

Method

1. Place Group 1 in mixing bowl in order as listed.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes and then on 2nd speed for 2 minutes.
4. Spread evenly on to the base of a well-greased (with TINMAX CAKE) coffin tray.
5. Bake off and allow to cool.
6. Oven temperature 220°C for 7-8 minutes.
7. Place Group 2 in mixing bowl in order as listed.
8. Whisk together on low speed for approximately 1 minute.
9. Scrape down.
10. Continue whisking on top speed for 3 minutes.
11. Spread the cheesecake mix evenly over the pre-baked sponge sheet in the coffin tray.
12. Pipe Group 3 randomly over the top of the cheesecake, marble with a pallet knife.
13. Cream CAKE MARGARINE and sugar in Group 4 well.
14. Add the flour and salt and mix to a medium to fine crumb.
15. Sprinkle liberally over cherries and cheesecake.
16. Bake at 190°C for approximately 40-45 minutes.
Notes: For optimum results turn bottom heat off and bake on an upturned tray to avoid over baking of sponge base.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake