Recipe Series - Delicious Cakes (Eng)

Bakels recipe inspiration

DELICIOUS CAKES

Strawberry dream

STRAWBERRY SHEET CAKE

INGREDIENTS

Capsule

Egg 800 g

Water 400 g

Rapeseed oil 500 g

Sugar 700 g

Bakels Silky Cake 360 g

Wheat flour 650 g

Strawberry Mousse

Bakels Strawberry Mousse 200 g

Water 250 g

Lightly whipped cream 1000 g

Fillning

Bakels Les Fruits Strawberry

METHOD

Capsule

Mix all ingredients with a paddle for 1 minute on low speed. Scrape down and mix for another 6 minutes at medium speed. Fill up 2000 g in a 40x30 cm capsule and bake at 150-160°C for 60 minutes.

Strawberry Mousse

Whisk water with mousse powder, fold in lightly whipped cream gently.

Slice the cake horizontally and put one layer back into the capsule. Spread a thin layer of Les Fruits Strawberry on the base. Spread 800 g of mousse evenly. Put the other layer on top and put into the freezer. Take out of the capsule. Decorate with strawberries and spray with glaze.

CARDAMOM CAKE WITH WHITE TRUFFLE & BLUEBERRIES

INGREDIENTS

Capsule

Egg

Water

Rapeseed oil

Sugar

800 g

400 g

500 g

700 g

Bakels Silky Cake 360 g

Wheat flour

Cardamom, ground

Filling

650 g

Bakels Les Fruits Blueberry 750 g

Topping

Bakels White Truffle

METHOD

Capsule

Mix all ingredients with a paddle for 1 minute at low speed. Mix for another 6 minutes at medium speed. Fill upp 2000 g in a 40x30 cm capsule and bake at 150-160°C for 60 minutes. Cut the cake horizontally in two layers. Spread an even layer of Les Fruits Blueberry on the base, put the other layer on top. Spread White Truffle on top, decorate as desired.

A LUXURY COMBINATION OF CHOCOLATE MOUSSE AND TRUFFLE

OAT BIRKES

CHOCOLATE SHEET CAKE

INGREDIENTS

Capsule

Egg

Rapeseed

Sugar

Cocoa

Bakels

Wheat

Chocolate Mousse

Bakels

Water

Lightly whipped cream

Topping

Bakels Dark Truffle

g

METHOD

Capsule

Mix all ingredients for 1 minute at low speed with a paddle. Scrape down and mix for another 6 minutes at middle speed.

Fill up 2000 g in a 40x30 cm capsule and bake at 150-160°C for 60 minutes.

Chocolate Mousse

Whisk together water and the mousse powder, add lightly whipped cream in turns.

Divide the cooled cake in half. Place one of the newly divided cake bottoms in the tin. Evenly spread the mousse onto the cake bottom in the tin, and finish by placing the other half on the one in the tin. Put in the freezer. Evenly spread a layer of dark truffle to finish and lightly sieve some cocoa powder on top.

FRESH & DECORATIVE WITH LEMON AND MERINGUE

OAT BIRKES INGREDIENTS

LEMON & MERINGUE SHEET CAKE

Meringue

Sugar

Filling

METHOD

Capsule

Mix all ingredients with a paddle at low speed for 1 minute. Scrape down the edges and mix for another 6 minutes at medium speed. Fill up 2000 g in a 40x30 cm capsule and bake at 150-160°C for 60 minutes.

Meringue

Mix water with Bakels Actiwhite and set aside for 20 minutes. Add the sugar and heat up in a microwave oven until the sugar dissolves. Whisk at medium speed to full volume.

Cut the sheet cake horizontally in 2 layers. Spread the Lemon Filling evenly on one layer and put the second layer on top. Pipe the meringue on top and caramelize with a blowtorch.

METHOD

Sponge

Mix all ingredients, except the Speculoos, with a paddle for 1 minute at low speed. Scrape down and mix for another 6 minutes on medium speed. Add the Speculoos gently at the end. Fill upp 500 g in 18 cm rings and bake at 150-160°C for 60 minutes. Turn on foam plastic after baking.

Meringue

Mix water an Actiwhite and set aside for 20 minutes. Add the sugar and heat up in a microwave oven until the sugar dissolves. Whisk on medium speed until the meringue reach full volume.

Cut the sponge horizontally and spread 150 g of Les Fruits Apple on one layer. Put the other layer on top. Pipe meringue on top and caramelize with a blowtoch.

APPLE AND SPECULOOS CAKE

OAT BIRKES

INGREDIENTS

Sponge

Egg

Water

Rapeseed oil

Sugar

Bakels Silky Cake

Wheat flour

Bakel Speculoos Crumb

Meringue

Water

Bakels Actiwhite

900 g

400 g

500 g

700 g

360 g

650 g

450 g

1000 g

100 g

Sugar 2200 g

Filling

Bakels Les Fruits Apple

DARK TRUFFLE CAKE

INGREDIENTS & METHOD

Sponge

Egg 720 g

Water 340 g

Rapeseed oil 450 g

Sugar 680 g

Cocoa powder 120 g

Bakels Silky Cake 320 g

Wheat flour 500 g

Mix all ingredients with a paddle at low speed for 1 minute. Scrape down and mix for another 6 minutes at medium speed. Fill up 500 g in 18 cm rings and bake at 150-160°C for 60 minutes.

Cut the cooled sponge in 3 layers. Pipe or spread 120 g of Dark Truffle on one layer and repeat with the second layer. Put the third layer on top and cover the gateau completely with Dark Truffle.

White Speculoos Sandwich

Bakels Speculoos Crumb 500 g

Butter, melted 200 g

Bakels Chockex White Premium

Bakels White Truffle

Mix the melted butter with Speculoos Crumb. Roll out 5 mm thick between two silicon maths and put in the fridge. Stamp out circles, pipe a dot with White Truffle and put a second circle on top. Dip in Chockex White Premium.

Dark Truffle Sticks

Water

100 g

Bakels No-Bake 1000 g

Butter, melted 200 g

Bakels Chockex Dark Premium

Bakels Dark Truffle

Mix No-Bake and water with a paddle at low speed for 1 minute. Add the melted butter and and mix for one minute. Scrape down and mix into a homogeneous mass.

Roll out 5 mm thick between two silicon maths and put into freezer for a few minutes. Cut lengths in desired wide and pipe Dark Truffle on top. Cut in desired lengths and dip in Chockex Dark.

Meringue Decor

Water 1000 g

Bakels Actiwhite 100 g

Sugar 2200 g

Mix Actiwhite and water and set aside for 20 minutes. Add the sugar and heat in a microwave oven until the sugar is dissolved. Whisk at medium speed until full volume on the meringue. Pipe lengths with a flat nozzle, sprinkle with No-Bake and let dry at 100°C for about 1 hour.

OAT BIRKES

SPECULOOS CRUMB & CARAMEL CAKE

INGREDIENTS

Sponge

Egg 450 g

Water

g

Rapeseed oil 300 g

Aromatic American Cola Flavour 20 g

Sugar 350 g

Bakels Speculoos Crumb 200 g

Bakels Silky Cake 200 g

Wheat flour 400 g

Filling

Dulche de leche

Decor

Bakels Millionaires Caramel

Bakels Dark Truffle

Bakels Chockex White Premium

Bakels Chockex Dark Premium

Dulce de leche

Meringues

METHOD

Sponge

Mix all ingredients for the sponge in a mixingbowl. Mix with a paddle for 4-5 minutes on medium speed. Scale 1000 g in a 60x10 cm baking tin. Pipe a generous line of Dulche de Leche in the middle. Bake at 160°C for 40-45 minutes.

When the sponge has cooled, decorate with Millionaires Caramel, Dulce de leche, meringues, Dark Truffle and Chockex.

OAT BIRKES

BLACK FOREST CAKE

INGREDIENTS

Sponge

Egg 500 g

Water

Rapeseed oil

g

g

Aromatic Mocha flavour 15 g

Cocoa powder 70 g

Sugar 450 g

Bakels Silky Cake 200 g

Wheat flour 350 g

Bakels Dark Truffle

Bakels Les Fruits Dark Cherry

Mousse

Bakels Fond Royale 300 g

Water 375 g

Lightly whipped cream 1500 g

Decor

Bakels Chockex Dark Premium

METHOD

Sponge

Mix all ingredients with a paddle for 5 minutes on medium speed. Divide the batter in three 60x10 cm baking tins. Bake at 165°C for 40-45 minutes.

After baking, pipe a string of Les Fruits Dark Cherry and Dark Truffle along in the center of the tins.

Mousse

Mix Fond Royale with water. Fold in the lightly whipped cream gently.

Divide evenly in the 3 baking tins. Put into the freezer.

Melt Chockex Dark and spread a very thin layer on a marble table, pull out some cigarettes with a spatula and put on top of the mousse.

SILKY POUND

OAT BIRKES

CAKE

INGREDIENTS

Pound Cake

Egg

Water

g

Rapeseed oil 250 g

Sugar 300 g

Aromatic Orange flavour 12 g

Bakels Silky Cake 160 g

Wheat flour 350 g

Pound Cake Chocolate

Pound cake batter from above 250 g

Cocoa powder 20 g

Water 10 g

Decor

Bakels Orange Truffle

Bakels Chockex Dark Premium

METHOD

Mix all ingredients with a paddle at medium speed for 5 minutes.

Mix the ingredients for the Pound Cake Chocolate.

Scale up 350 g in classic 1 litre Pound Cake tin. Add 50-60 g of the chocolate batter. Make a marble effect with a knife.

Bake at 170°C for about 50 minutes.

When the Pound Cake is cooled, pipe some Orange Truffle, or other truffle of your choice, on top. Cover the cake with Bakels Chockex Dark.

AMERICAN WHITE CAKE

INGREDIENTS

Sponge

Egg

400 g

Water 200 g

Rapeseed oil 250 g

Aromatic American Cola Flavour 20 g

Aromatic Lemon Flavour 20 g

Sugar 350 g

Bakels Silky Cake 180 g

Wheat flour 350 g

Filling

Creme Fraiche 500 g

Bakels White Truffle 500 g

Bakels Les Fruits Pear

Decor

Bakels Les Fruits Pear

METHOD

Sponge

Mix all ingredients with a paddle for 5-7 minutes at medium speed. Scale up 400 g in a 18 cm round silicon mould.

Bake in 145°C for 50 minutes.

Filling

Warm up Creme Fraiche and fold in White Truffel carefully. Stir into a smooth batter.

Cut the sponge horizontally in three layers. If desired, add a little flavored syrup. Pipe 3 rings of the Creme Fraiche filling and pipe Les Fruits Pear in between. Repeat with the other layer.

Spread the filling evenly around the gateau and finish with some Les Fruits Pear on top.

Products in our recipes

CAKE MIX

Art nr: Bakels Silky Cake 373310

Art nr: Bakels No Bake Chocolate 386010

Art nr: Bakels Speculoos Crumb 378210

FILLING & MERINGUE

Art nr: Bakels Actiwhite 314011

Art nr: Bakels Fond Royale 421210

Art nr: Bakels Lemon Filling 883610

Art nr: Bakels Millionaires Caramel 471810

Art nr: Bakels Strawberry Mousse

Art nr: Bakels Chocolate Mousse

FLAVOUR

Art nr: Aromatic Lemon Flavour 639315

Art nr: Aromatic American Cola Flavour 609014

Art nr: Aromatic Orange Flavour 621412

Art nr: Aromatic Mocha Flavour 603014

TRUFFLE & CHOCOLATE

Art nr: Bakels Chockex White Premium 520611

Art nr: Bakels Chockex Dark Premium 520812

Art nr: Bakels Dark Truffle 536911

Art nr: Bakels White Truffle 536611

Art nr: Bakels Orange Truffle 537111

FRUIT FILLING

Art nr: Bakels Les Fruits Strawberry 880810

Art nr: Bakels Les Fruits Blueberry 881210

Art nr: Bakels Les Fruits Apple 883010

Art nr: Bakels Les Fruits Pear 880710

Art nr: Bakels Les Fruits Dark Cherry

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