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Tiger Cake

Tiger Cake

Ingredients & Process

Ingredient Baker's %
Icing Sugar 250 (27.0%)
Cake Flour 110 (11.9%)
Baking Powder 4 (0.4%)
Ground Almond 100 (10.8%)
Salt 3 (0.3%)
Egg White 300 (32.4%)
PALFFY 730LT (Melted) 160 (17.3%)
Total 927 (100%)

Make Form & Baking

  1. 1
    Pre-mix Icing sugar, Cake Flour, Baking Flour, Ground Almond and Salt.
  2. 2
    Mix Egg White with them.
  3. 3
    Melt Margarine and put melting margarine into them.
  4. 4
    Stir them well and pipe it into mould*.
  5. 5
    Bake them at 170/170 for 20 minutes
  6. 6
    After cooling, pipe DARK SOFT CHOCOLATE at center.
  • *Mould : φ65×H2mm

Made With Vivo Products

Sheet Margarine Compound
CLASSICO SIO

CLASSICO SIO

It is a salted compound margarine in pre-cut slit form. The slits allow bakers to quickly separate equal portions, improving production efficiency and portion accuracy. It is suitable for use in Salted bun, coffee bun or as a bakery filling. The flavor profile is a strong buttery taste.

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Non Dairy Cream
TOPPING ACE EXCELLENT ST

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

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Sheet Margarine Compound
CLASSICO 760LT

CLASSICO 760LT

Low compound type sheet margarine. Compound ratio is slightly higher than CL730LT. It is salted type.

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