Learn from us: Recipes

(For 3 round cake pans, 22 cm diameter x 3 cm height)

Cake Ingredients

Ingredients A:

• 20 Egg yolks
• 2 Egg whites (440 g)
• 210 g Granulated sugar

Ingredients B:

• 18 g Cake emulsifier
• 100 g Medium-protein wheat flour
• 20 g milk powder

Ingredient C:

• 200 g FILMA^® Prestige (Butter Blend Margarine), melted

Ingredient D:

• 10 g Instant coffee powder

Method:

• Whisk Ingredients A until thick and fluffy. Add Ingredients B, then whisk again until thick and fluffy. Add Ingredient C and mix until evenly combined.
• Add Ingredient D and mix well.
• Pour the batter into cake pans that have been greased with FILMA^® Baker’s Cream Fat and lined with baking paper.
• Bake at 180°C for 20–25 minutes. Once baked and cooled, spread with buttercream, add butterscotch topping, and decorate the sides with ready-to-use sponge fingers.

Buttercream

Ingredients:

• 250 g FILMA^® Margarine
• 250 g FILMA^® Baker’s Cream Fat
• 200 g Sweetened condensed milk
• 300 g Fructose liquid sugar syrup

Method:

Whisk all ingredients until smooth and evenly combined.

Butterscotch

Ingredients A:                                                         

• 100 g Granulated sugar
• 50 g Glucose syrup

Ingredient B:

• 180 g Fresh cream

Ingredient C:

• 50 g FILMA^® Margarine

Method:

• Cook Ingredients A until it turns into caramel. Add Ingredient B, stir well, and cook until thickened. Add Ingredient C and mix until evenly combined.