Creamy Twirls Chocolate
Ingredients
Batter 1
- 5000 g Credi CR Cake Vanilla RSPO-SG 100%
- 1750 g Eggs 35%
- 1500 g Oil 30%
Batter 2
- 5000 g Credi Cake Choco Extra Dark 100%
- 1750 g Eggs 35%
- 1500 g Oil 30%
Working method
- Mix all ingredients of batter 1 into a smooth and developed batter. Approx. 2 minutes in first gear followed by approx. 3 minutes in second gear
- Spread the batter on baking sheets with baking paper to a thickness of approx. 5 mm
- Immediately after processing batter 1 freeze all sheets
- Mix all ingredients of batter 2 into a smooth and developed batter. Approx. 2 minutes in first gear followed by approx. 3 minutes in second gear
- Spread the batter on baking sheets with baking paper to a thickness of approx. 5 mm
- Immediately after processing batter 2 freeze all sheets for about 30 minutes
- Directly from the freezer lay batter 1, with the batter side down, on top of batter 2. Do not remove top baking paper. Leave it about 20 minutes in the bakery to warm up
- Baking: Approx. 10 minutes at 230⁰C
- After baking slide the batter on the bench and wait approx 30 seconds. Remove top baking paper and immediately roll up into a nice pill. Do not remove the
Cake batter of Sonnique Cream Cake is designed to be able to hold a variation of fillings
