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Holiday Cake

16 Dec 2015


Delicious orange fruit filling incorporated in a layer cake covered with a non-dairy cream that provides a real dairy sensation!



  • 1000 g of Tegral Satin Moist Cake Dark
  • 400 g of Whole eggs
  • 400 g of Oil
  • 200 g of Water
  • 200 g of PatisFrance Almond batonnets


  1. Mix all ingredients for 5 minutes at medium speed with a flat beater.
  2. Measure 400 g per ring before baking
  3. Bake at 180°C for approx. 30 minutes.

Fruit filling



  1. Spread 210 g per cake

Chocolate cream


  • 375 g of Cremyvit Classic
  • 1000 g of Water (4°C)
  • 200 g of Belcolade Blanc Intense
  • 200 g of Prepared Cremyvit
  • 200 g of Passionata


  1. Mix melted Blanc Intense into prepared Cremyvit & whisk smooth (330 g/cake)
  2. Finally fold in whipped Passionata.

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