Butter Cake with Fruit Filling

Group A
Ingredient
KG
APITO PLAIN MOIST CAKE MIX
0.500
Water
0.100
Eggs
0.200
Vegetable Oil
0.185
Compound Vanilla with Seeds
0.020
Total Weight: 1.005
Group B
Ingredient
KG
Bakbel Fruits Filling
0.200
Total Weight: 0.200
Group C
Ingredient
KG
Actiwhite
0.025
Water
0.250
Sugar
0.500
Total Weight: 0.775

Group A

  1. Mix all ingredients in a mixer with a paddle attachment for 1 min on low speed.
  2. Scrape down the bowl, then mix for 2 mins on high speed.
  3. Pipe the mixture into moulds halfway up.
  4. Add the lemon filling, then cover with more batter to fill the moulds.
  5. Pipe a small amount of lemon filling on top.

Group B

  1. Spread a layer of fruit filling of your choice over the baked cake after it has cooled.

Group C

  1. Add water to the egg white powder and mix well.
  2. Begin beating the mixture in a mixer.
  3. Gradually add the sugar in two parts and continue beating until a firm meringue forms, making sure all the sugar is fully dissolved.
  4. Spread the meringue over the fruit filling using a spatula or pipe it on top. Bake with top heat until golden brown.

Display Conditions

Ambient

Category

Cakes, Muffins & Sponge Products, Confectionery

Occasion

Celebration, Mother's Day, Summer, Valentine's Day

Finished Product

Cake

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