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Recipe: End of Ramadam, Dripping Cake

31 May 2019




  • 1000 g of Tegral Satin Moist Cake Dark *
  • 400 g of Eggs 
  • 400 g of Oil 
  • 200 g of Water


  • 600 g of Deli Cheesecake*


  • QS. of Ambiante*
  • 300 g of Miroir Glassage Chocolat*

*Puratos product

Working Method

  1. Mix all the cake ingredients for 5 min. at medium speed with a flat beater.
  2. Spread on a tray and bake at 180°C for approximately 16 min.
  3. Let cool down and cut two discs of 18 cm diameter.
  4. Place a circle of 5 cm on one disc of moist cake.
  5. Pipe Deli Cheesecake in the circle. 
  6. Bake in a deck oven at 160°C for 60 min.
  7. Place the second disc of cake on top directly after baking.
  8. Keep covered while cooling down to preserve the moisture.
  9. Heat up the Miroir Glassage to 35°C.
  10. Place the layer cake covered in Ambiante on top of a spinning table while spreading the glaze, just enough to drip over the edges.