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Creamy Twirls Vanilla

Ingredients

Batter 1 % g
Credin Cake Choco Extra Dark 100% 5000 g
Eggs 35% 1750 g
Oil 30% 1500 g
Water approx. 22,5% 1125 g
Batter 2 % g
Sonnique Cream Cake Vanilla » 100% 5000 g
Eggs 35% 1750 g
Oil 30% 1500 g
Water approx. 18% 900 g
Working method
Cake Mix all ingredients of batter 1 into a smooth and developed batter. Approx. 2 minutes in first gear followed by approx. 3 minutes in second gear.
Method Spread the batter on baking sheets with baking paper to a thickness of approx. 5 mm
Freeze Immediately after processing batter 1 freeze all sheets
Cake Mix all ingredients of batter 2 into a smooth and developed batter. Approx. 2 minutes in first gear followed by approx. 3 minutes in second gear.
Method Spread the batter on baking sheets with baking paper to a thickness of approx. 5 mm
Freeze Immediately after processing batter 2 freeze all sheets for about 30 min.
Defrost Directly from the freezer lay batter 1, with the batter side down, on top of batter 2. Do not remove top baking paper. Leave it about 20 minutes in the bakery to warm up
Baking Approx. 10 minutes at 230⁰C
Moulding After baking slide the batter on the bench and wait approx 30 seconds. Remove top baking paper and immediately roll up into a nice pill. Do not remove the bottom baking paper. Let the role cool in it. When the roll is cooled sufficiently the cake can be cut into slices about 2 cm
 
Extra information
Remarks Cake batter of Sonnique Cream Cake is designed to be able to hold a variation of fillings
BRC Halal Kosher RSPO Skal

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