|Crème Cake Chocolate Dough|
|Premium Baker’s Select Crème Cake Base Chocolate DAWN FOODS||1.000 g|
Put in the mixer bowl the eggs, the oil, the water and then the Premium Baker’s Select Crème Cake Base Chocolate. Mix using the flat beater for 1 minute at the 1st speed and then for 4 minutes at the 2nd speed.
Vienna Cake Dough
Chocolate Cream Cake (see recipe above)
|Odenbake ODENSE||450 g|
Incorporate the Odenbake into the Chocolate Cream Cake Dough. Place the mixture in a springform (diameter 18 cm.) and bake.
Temperature: Conventional oven: 180-190°C, Fan oven: 165-170°C
Time: 45 minutes
Apricot Jam Coating
Warm apricot jam and add 40-60 gr. Royal Navy Rum 54ο LUXARDO per kilogram of jam.
Allow Vienna Cake to cool, then coat with the jam coating and finish with Chocosilk (heated to 35°C).