Group 1
Ingredient
KG
Bakels Honey Roll Mix
1.100
Egg
0.550
Water (Variable)
0.385
Total Weight: 2.035
Group 2
Ingredient
KG
Bakers Flour
0.340
Total Weight: 0.340

1. Place egg and water into bowl then add BAKELS HONEY ROLL MIX and whisk on low speed for 1
minute.
2. Scrape down.
3. Whisk on high speed for 5 minutes followed by 1 minute on 2nd speed.
4. Fold in 150 g of Bakers Flour to every 1 kg of HONEY ROLL MIX batter.
5. Weigh 250 g of HONEY ROLL MIX into a standard round sponge tin.
6. Bake @ 190°C for 25 minutes.
7. Cut the cake 2 times creating 3 layers.
8. Placing the bottom onto a cake board, pipe a layer of Bakels Instant Continental Custard.
9. Place the 2nd layer on top of the custard then pipe a layer of Whip n’ Ice.
10. Place the 3rd layer on top and decorate to suit.

Yield: For best results bake the day before.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Torte