Fruit Pie Snack

Cake

• 1000 g of Tegral Satin Cream Cake CL
• 350 g of Eggs
• 300 g of Oil
• 225 g of Water
• Q.S. Belcolade Noir Selection

Decoration

• 1000 g of Mirior Glassage Neutre
• 100 g of Topfil Raspberry
• Q.S. of Fresh fruits

 

Cake

1. Mix all cake ingredients for 5 min. at medium speed with a flat beater.
2. Pipe the batter into a silicon mould with a donut shape.
3. Bake at 180-190°C for approximately 15-20 minutes depending on the size of the cake.
4. After cooling down, dip the bottom of the cake in tempered Belcolade Noir Selection.

Decoration

1. Heat up the Miroir Glassage Neutre to 40°C.
2. Mix to remove air. Then, add Topfil Raspberry with a spatula, and glaze the donut.
3. Decorate the top of the donut with fresh fruits.