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Recipe: Raise the bar

14 Jun 2019




  • 120 g of Belcolade Selection Cacao Trace* (40°C )
  • 500 g of Belcolade Praliné  50%
  • 175 g of Rice poppers

Moist cake

  • 500 g of Tegral Satin Cream Cake Moist Yellow*
  • 100 g of Water
  • 200 g of Oil
  • 200 g of Eggs

Soft granola

  • 40 g of Deli Caramel* (35°C )
  • 130 g of Nut mix
  • 160 g of Oatmeal
  • 250 g of Dry fruits (mix)
  • 40 g of Coconut fat (35°C )
  • 40 g of Honey (35°C )
  • 1 g of Fleur de sel


*Puratos product

Working Method

  • For the base:
  1. Mix all ingredients for the base together and put into a square mould with a thickness of 8 mm.
  • For the moist cake:
  1. Mix all ingredients for 4 min. at medium speed with the paddle mixer.
  2. Spread on one baking tray.
  3. Bake at 180°C for 10 min. 
  4. Allow to cool down and cut the required shape to put on top of the base.
  5. Stick with some Deli Caramel.
  • For the granola:
  1. Put all the dry ingredients into a bowl and mix gently with the other ingredients. 
  2. Put a layer of 2 cm on top of the moist cake.
  3. To make it stick use a thin layer of Deli Caramel