Group A1
Ingredient
KG
Chocolate Chip Crème Cake
0.500
Eggs
0.200
Water
0.100
Oil
0.150
Total Weight: 0.950
Group A2
Ingredient
KG
Egg White
0.500
Sugar
0.250
Total Weight: 0.750
Group B1
Ingredient
KG
Whipped cream
0.300
Yuzu Cream Filling
0.150
Yellow Coloring
0.006
Total Weight: 0.456
Group C1
Ingredient
KG
Dark Chocolate
0.200
Whipped cream
0.200
Total Weight: 0.400
Group C2
Ingredient
KG
Gelatine powder
0.007
Total Weight: 0.007
Group C3
Ingredient
KG
Whipped cream
0.300
Total Weight: 0.300
Group C4
Ingredient
KG
Yuzu Cream Filling
0.120
Total Weight: 0.120
Group D1
Ingredient
KG
Yellow Coloring
0.010
Total Weight: 0.010
Total Weight: 0.200
- Whisk all ingredients (A1) until evenly mix.
- Whisk all ingredients (A2) on high speed until hard peaks.
- Fold the meringue into the batter mix and pour the cake batter into a baking tray.
- Bake at 190°C (top) and 180°C (bottom) for 15 - 18mins or until well-baked.
- Whip up all ingredients (B1) to form a firm consistency.
- Bain-marie ingredients (C1) to form a ganache.
- Add in ingredient (C2) into the chocolate ganache.
- Fold ingredient (C3) into the chocolate ganache.
- Finally, mix all ingredients (D1 and D2) and decorate to your desire preference.
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