Bakels recipe inspiration
AUTUMN
Lemon Cake INGREDIENTS
METHOD
Cake
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 a round tin up to the middle and bake at 150°C for approximately 60 minutes.
Meringue
Boil 550 g sugar with 187 g water to 122-124°C. Whisk 300 g water and 50 g Actiwhite with 50 g sugar at the highest speed until fluffy.
Add the sugar syrup in a stream into the meringue at medium speed, then increase the speed again.
Reduce the speed to the lowest when the meringue is fluffy until it cools down.
Filling
Whisk Fond Royale and water until fluffy. Add Creme Filling Lemon and mix gently. Split the baked cake bottoms in half and spread an even layer of Creme Filling Lemon, place the other bottom on top.
Pipe the meringue on the entire cake. Decorate as desired.
Cake Egg 800 g Water 400 g Rapeseed oil 520 g Sugar 740 g Bakels Silky Cake PF 360 g Wheat flour 660 g Aromatic Lemon Flavour (natural) 50 g Meringue Sugar 550 g Water 187 g Bakels Actiwhite 50 g Water 300 g Sugar 50 g Filling Bakels Fond Royale 200 g Water 500 g Bakels Creme Filling Lemon 200 g
Chocolate Cake with orange and lemon
INGREDIENTS
METHOD
Cake
Mix all ingredients with a paddle for 1 minute at slow speed and 4 minutes on medium speed.
Fill a mold that is shaped with several holes in it.
Bake at 180°C for about 25 minutes depending of the size of the mold.
Filling
Fill the holes first with Creme Filling Lemon and then with Orange Truffle. Decorate as desired.
Cake Bakels Choc Muffin & Cake Complete PF 1000 g Margarine 300 g Water 400 g Bakels Dark Truffle 150 g Filling
Truffle
Bakels Orange
Bakels Creme Filling Lemon
Vegan Mousse Dessert
INGREDIENTS
Crumbles
METHOD
Crumbles
Topping
Bakels
A Vegan Dessert!
Mix all ingredients with a paddle for 1 minute at the lowest speed. Scrape the edges and mix for 4 minutes at medium speed. Bake at 180°C for approximately 50 minutes in a deck oven and 150°C in a rack oven. Remove the cake from the mold and crumble it. Fill the desired cup with the crumbs.
Mousse
Whisk Bakels Fond Royale Vegan and water for 5 minutes. Add Vanilla Flavour. Whisk the Vegan Cream lightly and add to the mousse. Pipe the mousse onto the crumbs and pipe the desired truffle on top.
Decorate with Chockex Premium Dark Vegan and crumbles.
Bakels Vegan Cake Mix 950 g Oil 400 g Water 400 g Cocoa powder 50 g
Bakels Fond Royale Vegan 200 g Water 500 g Aromatic Vanilla Extra Flavour 50 g Vegan Cream 250 g
Mousse
Dark Truffle Vegan PF
Chockex
Vegan PF
Bakels
Premium Dark
Luxury Snowbomb
INGREDIENTS
Brownie
METHOD
Brownie Cake
Mix all ingredients with a paddle for 4 minutes at slow speed.
Bake at 180°C for 25 minutes.
Mousse
Whisk Bakels Fond Royale Vegan with water for 5 minutes. Add melted White Truffle and whipped cream. Fill desired form with the mousse and pipe Dark Truffle Soft. Freeze for 6 hours.
Topping
Bakels
Bakels
Whipped
Bakels
Topping
Bakels Superglaze Neutral Coconut flakes
Heat the Superglaze to 45-55°C and dip the pastry. Sprinkle with coconut flakes and place the cake on your brownie cake.
Choc Muffin and Cake Complete PF 1200 g Margarine 300 g Water 175 g Bakels Dark Truffle 150 g Dark Syrup 200 g Rapeseed oil 50 g
Cake Bakels
Mousse
Fond Royale Vegan 200 g Water 500
g
White Truffle 100
g
Cream 250
g
Dark Truffle Soft
Pear pastry
INGREDIENTS
Seed-base
Bakels Speculoos Crumb 270 g
Sunflower seeds 50 g
Pumpkin seeds 30 g
Almonds, roasted 17 g
Bakels Millionaires Caramel 100 g
Unsalted butter 50 g
Mousse
Bakels Fond Royale Vegan 300 g
Water 500 g
Bakels White Truffle 100 g
Whipped Cream 250 g
Bakels Les Fruits Pear 70%
Topping
Bakels Superglaze Neutral 300 g
Aromatic Yellow Colour 10 g
METHOD
Seed-base
Roast all the nuts and add unsalted butter and caramel. Mix all the ingredients together.
Mousse
Whisk Bakels Fond Royale Vegan with water for 5 minutes. Add melted White Truffle and whipped cream. Fill a mold with mousse and pipe in Les Fruit Pear. Freeze for 6 hours.
Topping
Heat the Superglaze to 45-55°C, add yellow colour and dip the pastry. Spread the Seed-base and put the pastry on top.
Apple pastry
INGREDIENTS
Bottom
Bakels Bisquit Crumb Digestive PF 500 g
Unsalted butter
Mousse
100 g
Bakels Fond Royale Vegan 300 g
Water 500 g
Bakels White Truffle 100 g
Whipped Cream 250 g
Bakels Les Fruits Apple 70%
Topping
Bakels Superglaze Neutral 300 g
Aromatic Green Colour 10 g
METHOD
Bottom
Mix all the ingredients for the bottom.
Mousse
Whisk Bakels Fond Royale Vegan with water for 5 minutes. Add melted White Truffle and whipped cream. Fill a mold with the mousse and pipe in Les Fruit Apple. Freeze for 6 hours.
Topping
Heat the Superglaze to 45-55°C, add green colour and dip the pastry. Put the pastry on the bottom.
Apple- and Cinnamon cake
INGREDIENTS
Cake
Bakels Multimix Cake Base 1200 g
Water 230 g
Oil 300 g
Egg 365 g
Topping
Bakels Les Fruits Apple 450 g
Bakels Cinnamon Remonce 300 g
METHOD
Cake
Blend with a paddle, 1 minutes on slow speed and 4 minutes on medium speed.
Fill a form 40x30
Topping
Pipe Les Fruits Apple and Cinnamon Remonce according to the desired pattern.
Baking temperature: 180°C
Baking time: approximately 30 minutes.
High quality fillings with 70% fruit content
Ginger Cake
INGREDIENTS
METHOD
Cake
Whisk all ingredients for 1 minute at the lowest speed and 3 minutes at fast speed.
Bake at 150°C for 45 minutes.
Filling
Divide the cake into 2 parts and fill it with Les Fruits Apple.
Topping
Whisk Toffee Fudgice and butter until fluffy. Decorate with Millionaires Caramel and hazelnuts.
Cake Bakels Ginger Cake Mix 500 g Egg 260 g Water 80 g Aromatic Jilk 60 30 g
Topping
Toffee Fudgice 300 g Butter 75 g
Filling Les Fruits Apple 70%
Bakels
Bakels Millionaires Caramel
Salted Caramel Bun
INGREDIENTS
METHOD
Mixing time: 8 minutes on slow speed, 10 minutes on high speed.
Resting time: 10 minutes.
Proving time: 60-70 minutes.
Starting temperature: 200°C
Baking temperature: 200°C
Baking time: approximately 8 minutes.
DISCOVER OUR NEWEST REMONCE FILLINGS
Bakels UPK Remonce Pear 574411
Bakels UPK Remonce Orange 574311
Bakels UPK Remonce Chocolate 574511
Bakels UPK Remonce Salted Caramel 570810
Water 1000 g Wheat flour 1900 g Bakels Soft Dough Concentrate 500 g Sugar 300 g Rapeseed oil 250 g Cardamom, ground 20 g Fresh yeast 150 g
Potatobread
INGREDIENTS
METHOD
Mixing time: 8 minutes on slow speed, 4 minutes on high speed.
Resting time: 20 minute.s
Dough weight: 500 g
Baked in a wooden frame: 10 pieces.
Proving time: approximately 60 minutes.
Starting temperature: 230°C
Baking temperature: 180°C
Steam: Yes
Baking time: approximately 45 minutes.
Premium Oat Bread Graham
INGREDIENTS
Bakels
METHOD
Mixing time: 6 minutes on slow speed, 2 minutes on high speed.
Resting time: 20 minutes
Proving time: approximately 50 minutes.
Starting temperature: 230°C
Baking temperature: 210°C
Steam: 7 seconds
Baking time: approximately 25 minutes.
Water 1000 g Bakels Potatobread 500 g Wheat flour 700 g Unmixed rye 300 g Rye flour 200 g Black Syrup 200 g Bakels Fermdor R Strong 50 g Margarine 50 g Fresh yeast 100 g Bakels Lecimax Low 10 g
1000
Wheat flour 500 g
Oat Bread 750
Graham flour 200
Fermdor W Bright 40
Water
g
Bakels Premium
g
g Bakels
g
25
Bakels Dry Yeast
g
Lecimax
Low 10 g
Bayerbrot - Råger
INGREDIENTS
METHOD
Mixing time: 6 minutes on slow speed, 2 minutes on high speed.
Resting time: 20 minutes
Dough weight: 550 g
Proving time: 50-60 minutes
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 7 seconds
Baking time: approximately 25 minutes.
Products used in the recipes
Bakels Råger 395911
Bakels Potatobread 397411
Bakels Premium Oat Bread 391301
Bakels Soft Dough Concentrate 374210
Bakels Dry Yeast 297212
Bakels Fermdor R Strong 291510
Bakels Fermdor W Bright 292510
Bakels Lecimax low 193510
Bakels Silky Cake PF 373310
Bakels Vegan Cake Mix 383240
Bakels Choc Muffin & Cake Complete PF 376612
Bakels Bakels Ginger Cake Mix 382712
Bakels Multimix Cake Base 372110
Bakels Bisquit Crumb Digestive PF 378300
Bakels Speculoos Crumb 378210
Aromatic Natural Lemon 623214
Aromatic Vanilla Extra 607013
Aromatic Green Colour 651115
Aromatic Yellow Colour 651212
Bakels Actiwhite 314011
Aromatic Jilk 60 225720
Bakels Superglaze Neutral 346110
Bakels Dark Truffle 536911
Bakels Dark Truffle Soft 537012
Bakels Dark Truffle Vegan PF 538101
Bakels White Truffle 537511
Bakels Orange Truffle 537111
Bakels Toffee Fudgice 579610
Bakels Millionaires Caramel 471810
Bakels Chockex Premium Dark Vegan PF 521511
Bakels Les Fruits Apple 70% 883010
Bakels Les Fruits Pear 70% 880710
Bakels Creme Filling Lemon 883610
Bakels Fond Royale 421210
Bakels Fond Royale Vegan 421311
Bakels Cinnamon Remonce 572010
Bakels UPK Remonce Pear 574411
Bakels UPK Remonce Orange 574311
Bakels UPK Remonce Chocolate 574511
Bakels UPK Remonce Salted Caramel 570810
Water 1000 g Wheat flour 600 g Bakels Råger 500 g Unmixed rye 500 g Bakels Fermdor R Strong 30 g Bakels Lecimax Low 15 g Bakels Dry Yeast 20 g
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