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.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Flourless Cake