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Sonnique Special Cake » 100% 10000 g
Liquison Short Cake 30% 3000 g
Eggs 36% 3600 g
Water approx. 10% 1000 g
Creme Patissier % g
Fruit filling % g
Glazes % g
Working method
Kneading Mix all ingredients together for approx. 3 minutes in the first gear Scratch the pelvis and mix it again for approx. 2 minutes in the second gear The specific weight is approx. 1010 g/l
Scale Approx. 350 grams into the baking tins (20 x 10 x 4 cm)
Finishing Pipe a track of Creme Patissier on top accross the center of the whole length
Baking Approx. 50 minutes at 180°C
Finishing Pipe a track of fruitfilling on the baked Creme Patissier Brush the fruitfilling with jelly
BRC Halal Kosher RSPO Skal

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