Sand Cake
Sponge
| g | |
| Whole Egg | 175 |
| Sugar | 135 |
| Glucose | 10 |
| EMULSIFIER OIL EOH-RPH | 15 |
| EMULSIFIER OIL EOL-RPL | 135 |
| Almond Powder | 25 |
| Cake Flour | 100 |
| Baking powder | 1.5 |
Process
- Put all of the ingredients into the mixing bowl and whip until it has a fluffy texture.
- Put into a rectangle shaped cake ring and make it flat.
- Bake at 170 °C for 30 minutes.
- Take it out from the ring and cool it down.
Chocolate Butter Cream
| g | |
| PALFFY 780 LTU | 300 |
| Glucose | 250 |
| DARK COMPOUND CHOCOLATE | 120 |
| Brandy | 7.5 |
Process
- Mix and melt all together.
- Melt the chocolate and mix them together.
- Add in the brandy.
- Whip until mixed well.
Coating
Process
- Melt the chocolate.
Assemble
- Cut the sponge into half.
- Sandwich with chocolate butter cream and put them in the chiller for 1 hour to set.
- Cut into 5cm by 5cm square shape and put on wire rack.
- Pour the chocolate on the sand cake to cover the whole cake until set.
- It is ready to be served.
Products Used for This Recipe
EMULSIFIER OIL EOH-RPH
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: 3℃ – 7℃
- Shelf Life: 240days
EMULSIFIER OIL EOL-RPL
Helps improve the batter whippability and stability, and makes fine crumb texture which improves the volume of sponge cake and smooth mouthfeel.
- Packing: 15kg
- Storage: Below 15℃
- Shelf Life: 365days
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
DARK COMPOUND CHOCOLATE
Easy-to-handle compound chocolate without the need for any tempering.
Its characteristic fresh aroma is suited for a variety of applications.
- Packing: 1kg*10(block)
- Storage: 20-24℃
- Shelf Life: 480days(16months)
