Group 1
Ingredient
KG
Butter (softened)
0.440
Total Weight: 0.440
Group 2
Ingredient
KG
Bakels Flourless Almond Cake Mix
1.000
Apito Essence Vanilla 84
0.020
Tarragon Leaves
0.015
Total Weight: 1.035
Group 3
Ingredient
KG
Water
0.460
Total Weight: 0.460
1. Add Group 1 to bowl, cream on low speed for 30 seconds.
2. Continue creaming on second speed for 90 seconds.
3. Add Group 2 and mix on low speed for 30 seconds, scrape down.
4. Slowly add Group 3 while mixing on low speed.
5. Mix on second speed for 6 minutes.
6. Scale as required.
7. Bake at 180-190°C.
8. After baked and cooled, place or scatter mint leaves on the top of the cake and dust with Bakels
Dusting Sugar.
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