Mantecada Polenta Cake

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.300 kg
Polenta 0.150 kg
Classic Passionfruit 0.045 kg
Carat Cover Dark U2 | Chocolate 0.160 kg
Carat Cover White 0.020 kg (coloured green)
Carat Cover White 0.020 kg (coloured yellow)
total 2.345

Method

  • Mix Satin Crème Cake Plain Mix with polenta, Classic Passionfruit, egg, oil & water for 2 mins slow, scrape down, mix 3 mins medium.
  • Deposit into a greased Bundt tin at 650g, bake for 40-45 mins at 160°C.
  • Once cooled turn out onto a wire rack.
  • Enrobe the cakes with Carat Cover Dark U2 at 40°C and spin straight away with Carat Cover White coloured green & yellow.