Raspberry Cakenut

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.250 kg
Raspberry icing
White Icing | Patisserie 0.200 kg
Classic Raspberry | Patisserie 0.010 kg
Citric acid solution (50%) 0.002 kg
Red colour 0.001 kg
Vivafil Raspberry | Patisserie 0.010 kg per cakenut
total 2.123
Raspberry Cakenut made with Satin Creme Cake and Vivafil Raspberry

Method

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