Prune and Port Sour Cream Cake

Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Sour Cream
0.300
Water (Variable)
0.200
Egg
0.800
Total Weight: 3.300
Group 2
Ingredient
KG
Vegetable Oil
0.450
Total Weight: 0.450
Group 3
Ingredient
KG
Pitted Prunes (Chopped)
0.400
Port Wine
0.200
Total Weight: 0.600

1. Soak Group 3 together.
2. Place Group 1 into mixing bowl.
3. Blend for approximately 1 minute on low speed.
4. Scrape down.
5. Blend on 2nd speed for 4 minutes.
6. Add Group 2 blend on slow speed for 30 seconds.
7. Add Group 3 and blend until clear.
8. Deposit 700 g of batter into 20 cm round tin.
9. Top with macadamia Crunch Topping Recipe No. 16603D.
10. Oven temperature 170°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cake

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