Recipe20-Sand Cake

Sand Cake

Sponge

g
Whole Egg175
Sugar135
Glucose10
EMULSIFIER OIL EOH-RPH15
EMULSIFIER OIL EOL-RPL135
Almond Powder25
Cake Flour100
Baking powder1.5

Process

  1. Put all of the ingredients into the mixing bowl and whip until it has a fluffy texture.
  2. Put into a rectangle shaped cake ring and make it flat.
  3. Bake at 170 °C for 30 minutes.
  4. Take it out from the ring and cool it down.

Chocolate Butter Cream

g
PALFFY 780 LTU300
Glucose250
DARK COMPOUND CHOCOLATE120
Brandy7.5

Process

  1. Mix and melt all together.
  2. Melt the chocolate and mix them together.
  3. Add in the brandy.
  4. Whip until mixed well.

Coating

Process

  1. Melt the chocolate.

Assemble

  1. Cut the sponge into half.
  2. Sandwich with chocolate butter cream and put them in the chiller for 1 hour to set.
  3. Cut into 5cm by 5cm square shape and put on wire rack.
  4. Pour the chocolate on the sand cake to cover the whole cake until set.
  5. 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
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
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)

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