Ingredients
Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Pettina Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Broken Nougat or Toffee Brittle
0.100
Total Weight: 0.100
Method
1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Fold in the broken nougat or toffee brittle and mix through.
6. Line a Tunnel Torte Mould with sponge sheet 1 cm thick.
7. Fill prepared mould with Nougat Cheesecake Filling.
8. Refrigerate overnight.
9. If you do not have a Tunnel Mould you can spread filling onto a ½ sponge sheet topped with the other
½ of the sponge sheet.
10. Dust with icing sugar and place a rosette of cream topped with a piece of spun sugar on each
portion.
Yield
Notes: If you do not want to make nougat you can buy a proprietary toffee brittle and crush before using.
Ingredients
Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Pettina Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Broken Nougat or Toffee Brittle
0.100
Total Weight: 0.100
Method
1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Fold in the broken nougat or toffee brittle and mix through.
6. Line a Tunnel Torte Mould with sponge sheet 1 cm thick.
7. Fill prepared mould with Nougat Cheesecake Filling.
8. Refrigerate overnight.
9. If you do not have a Tunnel Mould you can spread filling onto a ½ sponge sheet topped with the other
½ of the sponge sheet.
10. Dust with icing sugar and place a rosette of cream topped with a piece of spun sugar on each
portion.
Ingredients
Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Pettina Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Broken Nougat or Toffee Brittle
0.100
Total Weight: 0.100
Method
1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Fold in the broken nougat or toffee brittle and mix through.
6. Line a Tunnel Torte Mould with sponge sheet 1 cm thick.
7. Fill prepared mould with Nougat Cheesecake Filling.
8. Refrigerate overnight.
9. If you do not have a Tunnel Mould you can spread filling onto a ½ sponge sheet topped with the other
½ of the sponge sheet.
10. Dust with icing sugar and place a rosette of cream topped with a piece of spun sugar on each
portion.
Yield
Notes: If you do not want to make nougat you can buy a proprietary toffee brittle and crush before using.
Ingredients
Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Pettina Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Broken Nougat or Toffee Brittle
0.100
Total Weight: 0.100
Method
1. Place all Group 1 ingredients in mixing bowl.
2. Whisk for 1 minute on low speed.
3. Scrape down.
4. Whisk for 5-7 minutes on top speed.
5. Fold in the broken nougat or toffee brittle and mix through.
6. Line a Tunnel Torte Mould with sponge sheet 1 cm thick.
7. Fill prepared mould with Nougat Cheesecake Filling.
8. Refrigerate overnight.
9. If you do not have a Tunnel Mould you can spread filling onto a ½ sponge sheet topped with the other
½ of the sponge sheet.
10. Dust with icing sugar and place a rosette of cream topped with a piece of spun sugar on each
portion.
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