Custard Cream Bar

Ingredients

Unit
Satin Crème Cake Custard Mix | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.250 kg
Cremfil Vanilla | Patisserie 0.030 kg
total 1.930

Raspberry Cakenut made with Satin Creme Cake and Vivafil Raspberry

Method

  • Using a planetary mixer & beater combine the custard cake batter ingredients.
  •  Mix on slow speed for 2 mins, scrape down mix for 3 mins medium speed.
  •  Deposit into sponge finger moulds at 15g.
  •  Bake at 170°C for 10 – 12 mins.
  •  Sandwich two bakes cake fingers with 10g of Cremfil Classic Vanilla
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