Vegan Raspeberry Cakenut

Ingredients

	Unit
Cake mix
Satin Vegan Cake Plain Mix	1.000 kg
Soya milk	0.200 kg
Oil	0.320 kg
Water	0.250kg
Glycerine	0.090 kg
Cake mix total	1.610
Raspberry icing
Puratop White Icing \| Patisserie	0.200 kg
Citric acid solution (50%)	0.002 kg
Vegan friendly red colour	0.001 kg
Raspberry icing total	0.203
Filling (per cakenut)
Vivafil Raspberry \| Patisserie	00.75 kg
Filling (per cakenut) total	0.75

Using a planetary mixer & beater mix the cake mix ingredients.
Mix on slow for 2 mins, scrape down. Mix for 3 mins on medium speed.
Deposit 20g of cake mix into greased savarin moulds.
Pipe over a 10g ring of Vivafil Raspberry, cover with a further 10g of cake mix.
Bake at 170°C for 15 – 20 mins.
Combine the raspberry icing ingredients and heat to 40°C.
Enrobe the cooled cakes and decorate with raspberry pieces, glitter sugar & sugar flowers.