DAWN EXCEPTIONA L ® CREME CAKE BASES
Recipe inspiration
Salted Caramel Chocolate Bites
COMPOSITION
10 pieces 6 cm Ø
400 g Chocolate Creme Cake Batter
150 g Royal Steensma Salted Caramel
Royal Steensma Chocuise flakes Milk
Royal Steensma Souplesse Caramel flavour
BASIC RECIPE
Chocolate Creme Cake batter
1000 g Dawn Exceptional® Creme Cake Base Chocolate
350 g Whole Egg
300 g Vegetable Oil
250 g Water
1900 g Total
WORKING METHOD
Chocolate Creme Cake batter
• Add all ingredients to a mixing bowl fitted with a beater. Mix on slow speed for 1 minute, then mix for a further 3 minutes on medium speed.
• Deposit 40g into 6cm rings or silicone forms
• Bake at: 180/160 °C deck/fan oven for 15-20 minutes.
ASSEMBLY
• After cooling down inject 15 g of Salted Caramel filling into the cakes and cool down.
• Add the Royal Steensma Chocuise flakes Milk into a bowl and heat in mircrowave to 50°C.
• Apply at 40-45°C.
• Cover the cake pieces with the melted Royal Steensma Chocuise flakes and place on a paper lined tray.
• Drizzle with the heated Souplesse Caramel on top and allow to set.
COMPOSITION
2000
BASIC RECIPE
1.
1000
WORKING METHOD
1. Orange Creme Cake batter
• Mix all ingredients for 3-4 minutes with a flat beater on medium speed.
• Fill into the greased Loaf Cake forms. Draw a center line in the dough with a scraper dipped in oil.
• Bake at: Deck oven: 170º-175ºC / Fan oven: 150 ºC
• Baking Time: +/- 40-50 minutes depending on size
ASSEMBLY
• Boil up water/sugar 1:1, add thin sliced oranges and boil for 1520 minutes on light heat.
• Let it cool down. Place the sugared orange slices on the cake and glaze with hot Belnap.
RECIPE INSPIRATION
Midsummer Cake
with a hint of Orange Spritz...
COMPOSITION
For 6 cakes of 450 g
900 g Crunchy Meringue Bottom
1800 g Cream Cheese Filling
1000 g Bitter Orange Spritz Glaze
BASIC RECIPE
1. Crunchy Meringue Base
300 g Dawn Silvia Soft Meringue
150 g Water
240 g Dawn Exceptional® Creme Cake Base Plain
60 g Butter
50 g Almond powder
2. Cream Cheese Filling
200 g Dawn Exceptional® Fond Neutral
200 g Milk (warm)
1000 g Cream Cheese (softened)
400 g Fresh Cream (whipped) 2 g Dawn Vani-Star
3. Bitter Orange Spritz Glaze
40 g Dawn Instant Jelly
160 g Sugar
400 g Water
400 g Bitter Orange Liquor
Alternative without alcohol
40 g Dawn Instant Jelly
160 g Sugar
750 g Water
50 g Dawn Exceptional Compound Orange
7 g Dawn Food colour yellow
3 g Dawn Food colour red
WORKING METHOD
1. Crunchy Meringue Base
• Mix the Dawn Creme Cake Base Plain with butter to get a nice crumble and bake it to light brown.
• Baking temperature: 180 °C oven.
• Time: 7 - 8 minutes.
• Whip Dawn Silvia Soft Meringue for 5 minutes at high speed and fold in the baked crumble and almond powder.
• Pipe approx. 1 cm thick in a greased ring (18 - 20 cm) onto baking paper.
• Baking temperature: 180 °C oven.
• Time: 20 - 25 minutes.
2. Cream Cheese Filling
• Whip up the creme.
• Mix Dawn Fond Neutral and Vani-star with warm milk and add to the softened cream cheese and mix well.
• Fold all ingredients into the whipped cream.
3. Orange Spritz Glaze
• Mix Dawn Instant Jelly with sugar.
• Boil up water and add the bitter orange liquor or Dawn Compound Orange with Dawn Food Colour Yellow and Red.
• Add the mixed Dawn Instant Jelly and sugar boiled mix well and take from the heat.
ASSEMBLY
• Put the bottom in a ring with plastic band.
• Fill it up with Cream Cheese Filling and freeze.
• Add the orange slices on top.
• Add the bitter orange glaze on top to finish.
WORKING METHOD
Filled Chocolate Creme Cake Tripe Chocolate Muffin
1. Chocolate Creme Cake batter
• Mix all ingredients for 3-4 minutes with a flat beater on medium speed.
2. Chocolate custard cream
• Mix Creme Custard Mix Chocolate with hot water, let swell for two minutes.
• Mix up with a whisk and add the liquid cream at the end.
RECIPE
1.
ASSEMBLY
• Fill half of the Creme cake batter chocolate into the cake ring, pipe the Custard cream onto the center and keep 1cm away from side. Deposit equally the other half of Creme Cake batter chocolate on top.
• Bake at: Deck oven: 180ºC / Fan oven: 160 ºC.
• Baking Time: 20-25 minutes.
• After cooling, dust with the Damcosnow, and cut into desired size pieces.
BASIC RECIPE
WORKING METHOD
• Mix all ingredients in a bowl for 1 min on slow speed. Scrape down, then mix 3 minutes on medium speed.
• Add 65g of each type of chunks (white, milk and dark chocolate) to the batter and mix until evenly distributed.
• Pour into the desired muffin mould.
• Bake at 190°C for 20-25 minutes in a deck oven (170°C fan oven).
Caramel and Hazelnuts Cake
COMPOSITION
Caramel Flavoured Creme Cake Batter
Royal Steensma Salted Caramel Filling
Royal Steensma Chocuise Flakes Milk
100 g Grilled Chopped Almonds
160 g Crunched Hazelnuts
BASIC RECIPE
1. Caramel Flavoured Creme Cake Batter
1500 g Dawn Exceptional® Creme Cake Base Plain
525 g Eggs
450 g Oil
340 g Water
160 g Crunched Hazelnuts
120 g Dawn Exceptional® Compound Caramel
2. Salted Caramel FIlling
120 g Royal Steensma Salted Caramel
3. Chocolate Coating
Royal Steensma Chocuise Flakes Milk
100 g Grilled Chopped Almonds
WORKING METHOD
1. Creme Cake batter
• Mix all ingredients for 3-4 minutes with a flat beater on medium speed.
• Add the hazelnuts and the Compound Caramel and mix through until evenly distributed.
• Pour into a mould and bake at 180°C for 40-45 minutes in a deck oven.
2. Salted Caramel Filling
• Cut the cake in 3 parts in the height and spread a layer of Royal Steensma Salted Caramel on each part. Assemble the cake again.
3. Chocolate Coating
• Pour the Chocuise flakes into a bowl and warm up to 45 - 50 degrees. Let it cool down to the desired viscosity. Add the almonds and apply to cover the full cake.
Cake 2 Share Bueno
COMPOSITION
BASIC RECIPE
1. Cake Bars Plain
1000 g Dawn Exceptional® Creme Cake Base Plain
350 g Whole Egg
300 g Vegetable Oil 250 g Water
g Total
2. Cake Bars Chocolate
1000 g Dawn Exceptional® Creme Cake Base Chocolate
350 g Whole Egg 300 g Vegetable Oil
g Water
g Total
WORKING METHOD
1. Cake Bars
• Make 2 batters; Plain and Chocolate. Mix all ingredients for each batter for 3-4 minutes with a flat beater on medium speed.
• Pour the plain batter onto paper in a 60 x 20 cm baking tray and smooth out. Spread the chocolate batter on top and marble coarsely with a spatula. Bake in a deck at 180°C (fan oven 160°C) for 40-45 minutes.
• After cooling, cut strips 3.5 cm wide.
ASSEMBLY
• Pipe the Bueno filling in zigzags onto the Cake Bars (70 g p/st) and place in the refrigerator.
• Top the Cake Bars with melted Souplesse Milk (approx. 40°C, 60 g p/st). Finish with dashes of Souplesse Dark.
Blueberry Slice Cake
COMPOSITION
1 x 60x40 Tray
2850 g Creme Cake batter
1300 g Dawn Exceptional® Delifruit Classic Blueberry 150 g Sliced Almonds or/and granulated sugar
BASIC RECIPE
1. Creme Cake batter
1500 g Dawn Exceptional® Creme Cake Base Mix Plain
g Eggs
g Oil
g Water
WORKING METHOD
1. Creme Cake batter
• Mix all ingredients for 1 minute on slow speed and 3 minutes with a flat beater on medium speed.
• Fill the batter into a paper lined baking tray and spread out.
2. Filling and topping
• Pipe the Delifruit Blueberry diagonal on top.
• Sprinkle the unroasted almonds or/and granulated sugar on top.
3. Baking
• Bake at: Deck oven: 180ºC / Fan oven: 160 ºC.
• Baking Time: +/- 35-40 minutes.
Discover our latest portfolio additions of complimentary products to make your cakes stand out.
CANDIED FRUIT & RASPEL
Enhance your creations with vibrant flavours with the finest quality candied and infused fruits.
CHOCUISE HARD SET COATINGS
Cover your cakes with the new selection of Royal Steensma Chocuise chocolate compounds, Dark, Milk and White.
TOTAL CAKE SOLUTIONS
From mixes to fillings and decorations, we have everything you need to create limitless cake variety.
FAT BASED COATINGS
Discover our new range of Royal Steensma Souplesse fat-based coatings to dip or spray your cake creations.
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