Recipe: Caramel Winter Cake

21 Dec 2017

Tegral
Recipe
Winter
Deli
Passionata
Bavarois
Patisserie

Ingredients

Cake

  • 1000 g of Tegral Satin Cream Cake Dark
  • 350 g of Eggs
  • 300 g of Oil
  • 225 g of Water

Filling

  • 250 g of Deli Caramel
  • 100 g of Milk
  • 150 g of Bavarois Neutre
  • 500 g of Passionata

Decoration

  • Q.S. Deli Caramel
  • Q.S. Pecan nuts

Working Method

  1. Mix all the cake ingredients for 5 min. at medium speed with a flat beater.
  2. Fill rings for 2/3.
  3. Bake at 170°C for approximately 30 min.
  4. Let cool down completely and cut in two layers.
  5. For the caramel mousse heat the milk and Deli Caramel to 40°C and add the Bavarois Neutre.
  6. Incorporate the whipped Passionata. Pipe between and on top of the cake layers.
  7. Freeze.
  8. Melt the Deli Caramel slightly and pipe a swirl on top of the frozen caramel mousse.
  9. Decorate with pecan nuts.