Rum Gugelhupf
Using Bakels Crème Cake Muffin Mix with a splash of Apito Butta Vanilla Flavouring Paste
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550
Method
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550
Method
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550
Method
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Creme Cake Muffin Mix
2.000
Egg
0.700
Water (Variable)
0.450
Apito Butta Vanilla Flavouring Paste
0.075
Total Weight: 3.225
Group 2
Ingredient
KG
Vegetable Oil
0.550
Total Weight: 0.550
Method
1. Place Group 1 ingredients into mixing bowl.
2. Blend for approximately 1 minute on low speed.
3. Scrape down.
4. Mix on 2nd speed for 4 minutes.
5. Add Group 2 and blend on low speed until clear.
6. Grease Gugelhupf tins very heavily with butter/margarine.
7. Line tin with flaked almonds so that the flaked almonds stick to the butter/margarine.
8. Fill to just over ½ full with cake batter.
9. Oven temperature 175°C.
10. Dip in Rum Syrup Recipe No. 16603C whilst just warm, then drain
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