Kir Royale cake

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.205 kg
Colour 0.020 kg
Chocolate Fudge | Patisserie 1.000 kg
Argenta Combo 0.250 kg
total 3.125

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Plain mix, eggs, oil, water & colour.
  • Mix for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit into lined 7" round tins at 450g.
  • Bake at 160°C for 20 - 25mins.
  • Once cooled trim level, process the trimmings into a fine crumb.
  • Combine the Chocolate fudge and the Argenta Combo, beat together until smooth.
  • Build into 4 layers with Topfil blackcurrant between each layer.
  • Cover with the Chocolate fudge icing.
  • Decorate the bottom half of the cake with the cake crumb.