SWEET TAPAS
We know how important it is to find smart and costeffective ways of working. At the same time, we know the importance of constantly finding new ways to attract the consumer.
Create outstanding cakes, desserts and pastries in an easy and cost-effective way, by using only a few ingredients.
Discover how Aromatic flavours and colours together with our easy-to-use ingredients, provides you with endless opportunities to vary the taste and appearance of your products.
Get inspired on the following pages!
Nana Bark Technical Product Manager - Confectionery nana.bark@bakelssweden.se
WORK SMART AND COST-EFFECTIVELY WITH FEW INGREDIENTS
Contact me for technical questions Scan the code to read more about our flavours and colours!
Sweet Tapas Strawberry Cake
INGREDIENTS
Cake
Wheat flour 380 g
Wheat starch
Aromatic Baking Powder
Sugar
Oil
Water
g
g
g
g
g Egg
Aromatic Strawberry Flavour
Aromatic Jilk 60
Filling/Decoration
Bakels Delight
g
g
g
g
g
or whipped cream 500 g
Aromatic Strawberry Flavour
Products in the recipe
Aromatic Baking Powder 442010
Aromatic Strawberry Flavour 625111
Aromatic Jilk 60 225720
Aromatic Jilk 225419
Bakels Delight 331611
METHOD
Cake
g
Mix all ingredients with a whisk for 1 minute at low speed. Scrape down the edges. Mix 3 minutes on high speed.
Fill into baking tins, preferable 10x60 cm.
Baking temperature: 170°C
Baking time: 20 minutes
Filling/Decoration
Whisk the selected cream with Aromatic Strawberry Flavour.
Assembly
Divide the bottom in two and spread strawberry filling between the layers and on the top. Decorate as desired.
60
15
380
50
150
360
100
18
42
or Aromatic Jilk
250
25
Sweet Tapas Pistachio Cake
INGREDIENTS
Cake
Filling/Decoration Bakels
Products in the recipe
Aromatic Baking Powder 442010
Aromatic Pistachio Flavour 626212
Aromatic Jilk 60 225720
Aromatic Jilk 225419
Bakels Delight 331611
METHOD
Cake
Mix all ingredients with a whisk for 1 minute at low speed. Scrape down the edges. Mix 3 minutes on high speed.
Fill into baking tins, preferable 10x60 cm.
Baking temperature: 170°C
Baking time: 20 minutes
Filling/Decoration
Whisk the selected cream with Aromatic Pistachio Flavour.
Assembly
Divide the bottom in two and spread pistachio filling between the layers and on the top. Decorate as desired.
380
Wheat
60
Baking Powder 15 g Sugar 380 g Oil 50 g Water 150 g Egg 360 g Aromatic Pistachio Flavour 100 g
Jilk 60 18
or Aromatic Jilk 42
Wheat flour
g
starch
g Aromatic
Aromatic
g
g
Delight 250
500
g or whipped cream
g
Flavour 25
Aromatic Pistachio
g
Sweet Tapas Citrus Cake
INGREDIENTS
Cake
Aromatic
Products in the recipe
Aromatic Baking Powder 442010
Aromatic Natural Lemon Flavour 623413
Aromatic Natural Orange Flavour 621412
Aromatic Jilk 60 225720
Aromatic Jilk 225419
Bakels Delight 331611
METHOD
Cake
Mix all ingredients with a whisk for 1 minute at low speed. Scrape down the edges. Mix 3 minutes on high speed.
Fill into baking tins, preferable 10x60 cm.
Baking temperature: 170°C
Baking time: 20 minutes
Filling/Decoration
Whisk the selected cream with Aromatic Orange Flavour.
Assembly
Divide the bottom in two and spread orange filling between the layers and on the top.
Decorate as desired.
Wheat flour 380 g Wheat starch 60 g Aromatic Baking Powder 15 g Sugar 380 g Oil 50 g Water 150 g Egg 360 g Aromatic Natural Lemon Flavour 100 g Aromatic Jilk 60 18 g or Aromatic Jilk 42 g Filling/Decoration Bakels Delight 250 g or whipped cream 500 g
Natural Orange Flavour 25
g
Sweet Tapas Chocolate Cake
INGREDIENTS
Cake
Products in the recipe
Aromatic Baking Powder 442010
Aromatic Chocolate Flavour 648014
Aromatic Jilk 60 225720
Aromatic Jilk 225419
Bakels Delight 331611
METHOD
Cake
Mix all ingredients with a whisk for 1 minute at low speed. Scrape down the edges. Mix 3 minutes on high speed.
Fill into baking tins, preferable 10x60 cm.
Baking temperature: 170°C
Baking time: 20 minutes
Filling/Decoration
Whisk the selected cream with Aromatic Chocolate Flavour.
Assembly
Divide the bottom in two and spread chocolate filling between the layers and on the top. Decorate as desired.
Wheat flour 360 g Wheat starch 60 g Aromatic Baking Powder 15 g Sugar 380 g Oil 50 g Water 150 g Egg 360 g Cocoa 20 g Aromatic Jilk 60 18 g or Aromatic Jilk 42 g Filling/Decoration Bakels Delight 250 g or whipped cream 500 g
Chocolate Flavour 25 g
Aromatic
Sweet Tapas Tres Leches Cake
INGREDIENTS
Cake Egg
Products in the recipe
Aromatic Baking Powder 442010
Aromatic Jilk 60 225720
Aromatic Jilk 225419
Bakels Delight 331611
Bakels Diamond Glaze Neutral 347410
Bakels Dark Truffle 536911
Aromatic English Toffee Flavour 609511
Bakels Diamond Glaze White 347310
330 g
Sugar 125 g
Wheat flour 175 g
Water
g
Milk powder 4 g
Aromatic Baking Powder 8 g
Aromatic Jilk 60 7 g or Aromatic Jilk
Cake - after baking Milk
Bakels Delight
g
600 g
g or heavy cream 300 g
Topping
Bakels Delight 500 g
Glaze/Decoration
Bakels Dark Truffle
g
g
g
Aromatic English Toffee Flavour 1 g
Water 5 g
Bakels Diamond Glaze White
METHOD
Cake
Mix all ingredients to the cake with a wing, 4 minutes on middle speed and 20 seconds on high speed.
Fill into a rectangular shaped baking tin.
Baking temperature: 180°C
Baking time: 25 minutes
Boil milk and the selected cream and pour over the cake. If you use heavy cream, add 50 g sugar.
Topping
Whip the selected cream.
Spread over the cake when it is cold.
Glaze/Decoration
Heat Bakels Diamond Glaze Neutral and add
Bakels Dark Truffle, water and Aromatic
English Toffee Flavour. Glaze the cake. Use Bakels Diamond Glaze White to create a pattern.
30
16,3
300
or heavy cream 1000
Bakels Diamond Glaze Neutral 250
10
Sweet Tapas Orange & Chocolate Panna Cotta
INGREDIENTS
Orange
Heavy
Gelatine
Chocolate
Heavy
Gelatine
Topping/dekoration
Bakels Delight or whipped cream
Aromatic Natural Orange Flavour
Bakels Chockex Premium Dark
Products in the recipe
Aromatic Natural Orange Flavour 621412
Aromatic Chocolate Flavour 648014
Bakels Delight 331611
Bakels Chockex Premium Dark 520811
METHOD
Panna Cotta
Soak the gelatine in cold water for about 10 minutes. Boil sugar and cream with Aromatic Chocolate Flavour.
Boil sugar and cream with Aromatic Orange Flavour.
Squeeze the water out of the gelatine and add to the cream mixture for each flavour.
Pour chocolate mousse into desired single-serve packaging.
Refrigerate and let the bottom layer solidify.
Add the orange mousse on top.
Topping/decoration
Mix Aromatic Orange Flavour with the selected cream and pipe on top.
Decorate as desired. Here we have used Bakels Chockex Premium Dark.
Panna Cotta
cream 1000 g
180 g
Sugar
26 g
Natural Orange Flavour 40 g
Aromatic
Panna Cotta
cream 1000 g
180 g
Sugar
26 g
Chocolate Flavour 40 g
Aromatic
Sweet Tapas
Pistachio Panna Cotta
INGREDIENTS
Pistachio
Aromatic
Topping/decoration
Bakels Delight or whipped cream
Products in the recipe
Aromatic Pistachio Flavour 62612
Bakels Delight 331611
METHOD
Panna Cotta
Soak the gelatine in cold water for about 10 minutes. Boil sugar and cream with Aromatic Pistachio Flavour. Squeeze the water out of the gelatine and add to the cream mixture.
Pour into the desired single-serve packaging.
Refrigerate.
Topping/decoration
Decorate as desired. Here we have used Bakels
Delight or whipped cream.
Panna Cotta
cream 1000 g Sugar 180 g Gelatine 26 g
Heavy
Pistachio Flavour 40 g
INGREDIENTS
Sweet Tapas Toffee Panna Cotta
Water
Decoration
Bakels Delight or whipped cream
Bakels Speculoos Crumb
Products in the recipe
Aromatic English Toffee Flavour 609511
Bakels Diamond Glaze Neutral 347410
Bakels Dark Truffle 536911
Bakels Speculoos Crumb 378210
Bakels Delight 331611
METHOD
Panna Cotta
Soak the gelatine in cold water for about 10 minutes.
Boil sugar and cream with Aromatic English Toffee Flavour.
Squeeze the water out of the gelatine and add to the cream mixture.
Pour into the desired single-serve packaging.
If you want a crunchy base, you can use Bakels Speculoos Crumb. Refrigerate.
Topping/decoration
Heat Bakels Diamond Glaze Neutral and add
Bakels Dark Truffle, water and Aromatic English Toffee Flavour.
Place the glaze on top in a new layer.
Decorate as desired. We have used Bakels Delight or whipped cream and Bakels Speculoos Crumb.
Toffee Panna Cotta Heavy cream 1000 g Sugar 180 g Gelatine 26 g Aromatic English Toffee Flavour 40 g
Bakels Diamond Glaze Neutral 250 g Bakels Dark Truffle 10 g Aromatic English Toffee Flavour 1 g
Glaze
5 g
Sweet Tapas Raspberry Panna Cotta
INGREDIENTS
Raspberry
Heavy
Aromatic
Topping/decoration
Bakels Delight or whipped cream
Products in the recipe
Aromatic Raspberry Flavour 624113
Bakels Delight 331611
METHOD
Panna Cotta
Soak the gelatine in cold water for about 10 minutes. Boil sugar and cream with Aromatic English Toffee Flavour.
Squeeze the water out of the gelatine and add to the cream mixture.
Pour into the desired single-serve packaging. Refrigerate.
Topping/decoration
Decorate as desired. Here we have used Bakels Delight or whipped cream.
Panna
Cotta
cream 1000 g
180 g
26 g
Sugar
Gelatine
Raspberry Flavour 40 g
export@bakelssweden.se | www.bakelssweden.se | @bakels.sweden www.bakelssweden.se Find more inspiration on our website!