DAWN EXCEPTIONAL® CREME CAKE BASES Recipe inspiration
RECIPE INSPIRATION
RECIPE INSPIRATION
Valencia Orange Cake COMPOSITION 2000 g Creme Cake batter Sugared orange slices Dawn Belnap Glaze
BASIC RECIPE
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
1. Creme Cake batter
WORKING METHOD
1000 g Dawn Exceptional® Creme Cake Base Plain 350 g Eggs 300 g Oil 250 g Water 50 g Royal Steensma Raspel Orange 50 g Royal Steensma Candied Orange Fine
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.
2000 g
WORKING METHOD
ASSEMBLY
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
•
Item code
Product name
Packaging
Item code
Product name
Packaging
6.00604.047
Dawn Exceptional Creme Cake Base Chocolate
12,5 KG
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12,5 KG
8.30015.719
Royal Steensma Chocuise Flakes Milk
20 KG
8.30001.716
Royal Steensma Raspel Orange
TUB 6 KG
8.30013.718
Royal Steensma Salted Caramel Filling
6 KG
8.40001.771
Royal Steensma Candied Orange
BOX 12.5 KG
8.30012.715
Royal Steensma Souplesse Caramel
3 KG
•
Total
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.
Item code
Product name
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12,5 KG
2.03030.114
Dawn Exceptional® Fond Neutral
2 X 2,5 KG
2.01363.521
Dawn Vani-Star
4 X 1 KG
2.03652.114
Dawn Silvia Soft Meringue
2 X 2.5 KG
2.03595.114
Dawn Instant Jelly Powder
2 X 2,5KG
2.01363.521
Dawn Exceptional Compound Orange
4 X 1 KG BOX
9.22041.214
Dawn Food Colour Yellow
4 X 0,65 KG
9.22040.214
Dawn Food Colour Red
4 X 0,65 KG
RECIPE INSPIRATION
Filled Chocolate Creme Cake COMPOSITION 300 g Creme Cake Batter Chocolate 120 g Chocolate custard cream Damcosnow
RECIPE INSPIRATION
WORKING METHOD 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.
BASIC RECIPE
ASSEMBLY BASIC RECIPE 1. Chocolate Creme Cake batter 1000 g Dawn Exceptional® Creme Cake Base Chocolate 350 g Eggs 300 g Oil 250 g Water 1900 g Total 2. Chocolate custard cream 1000 g Dawn Exceptional® Creme Custard Mix Chocolate 1500 g Hot water Wasser (50 – 55 °C), 300 g Liquid diary cream 2800 g Total
Tripe Chocolate Muffin WORKING METHOD
Chocolate muffin batter
•
• • •
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.
1000 g Dawn Exceptional Creme Cake Base Chocolate 350 g Eggs 300 g Oil 225 g Water 190 g Dawn Chocolate chunks
Item code
Product name
Packaging
Item code
Product name
Packaging
6.00604.047
Dawn Exceptional® Creme Cake Base Chocolate
12,5 KG
6.00604.047
Dawn Exceptional Creme Cake Base Chocolate
10 KG
2.04139.205
Dawn Exceptional® Creme Custard Mix Chocolate
10 KG
2.77081.817
Dawn Exceptional Chocolate Chunks Dark
5 KG
8.50000.700
Royal Steensma Damcosnow
10 KG
2.77082.817
Dawn Exceptional Chocolate Chunks Milk
5 KG
2.77083.817
Dawn Exceptional Chocolate Chunks White
5 KG
• • • •
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).
RECIPE INSPIRATION
Caramel and Hazelnuts Cake COMPOSITION
WORKING METHOD
Caramel Flavoured Creme Cake Batter Royal Steensma Salted Caramel Filling Royal Steensma Chocuise Flakes Milk 100 g Grilled Chopped Almonds 160 g Crunched Hazelnuts
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.
BASIC RECIPE
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.
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
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.
2. Salted Caramel FIlling 120 g Royal Steensma Salted Caramel 3. Chocolate Coating Royal Steensma Chocuise Flakes Milk 100 g Grilled Chopped Almonds
Item code
Product name
Packaging
6.00604.047
Dawn Exceptional Creme Cake Base Chocolate
12,5 KG
8.30015.719
Royal Steensma Chocuise Flakes Milk
20 KG
8.30013.718
Royal Steensma Salted Caramel Filling
6 KG
2.02018.320
Dawn Exceptional Compound Caramel
4 x 1 KG
RECIPE INSPIRATION
RECIPE INSPIRATION
Cake 2 Share Bueno COMPOSITION 17 PIECES | 3.5 X 18 CM BINS IN PLATE 60 X 20 CM
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 1900 g
Total
2. Cake Bars Chocolate
1000 g Dawn Exceptional® Creme Cake Base Chocolate 350 g Whole Egg 300 g Vegetable Oil 250 g Water 1900 g
Blueberry Slice Cake
Total
COMPOSITION
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.
Item code
Product name
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12,5 KG
6.00604.047
Dawn Exceptional® Creme Cake Base Chocolate
12,5 KG
5.30671.502
Dawn Delicream Bueno
5 KG
8.30009.715
Royal Steensma Souplesse Dark
3 KG
8.30002.715
Royal Steensma Souplesse Milk
3 KG
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
1 x 60x40 Tray 2850 g Creme Cake batter 1300 g Dawn Exceptional® Delifruit Classic Blueberry 150 g Sliced Almonds or/and granulated sugar
WORKING METHOD
WORKING METHOD
• •
3. Baking • •
BASIC RECIPE 1. Creme Cake batter 1500 g Dawn Exceptional® Creme Cake Base Mix Plain 525 g Eggs 450 g Oil 340 g Water
Item code
Product name
Packaging
6.00603.047
Dawn Exceptional® Creme Cake Base Plain
12,5 KG
8.00314.333
Dawn Exceptional® Delifruit Classic Blueberry
3 X 2,7 KG
Pipe the Delifruit Blueberry diagonal on top. Sprinkle the unroasted almonds or/and granulated sugar on top.
Bake at: Deck oven: 180ºC / Fan oven: 160 ºC. Baking Time: +/- 35-40 minutes.
COMPLETE SOLUTIONS
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.
FAT BASED COATINGS Discover our new range of Royal Steensma Souplesse fat-based coatings to dip or spray your cake creations.
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.
Scan the QR code to learn more
We understand that with constantly evolving consumer demands, you need more than exceptional products to inspire new levels of success. You need a true partner: one who’s walked the walk and understands the various challenges of running your day-to-day operation. A complete partner, with the tools, solutions and support to help you stand out in today’s highly competitive marketplace. An innovative partner, one that is always looking ahead for ideas and inspiration to create new excitement. We are creators. Collaborators. Experts and inspirers. For growing your business, we are the total package: your partner for bakery success.
DO YOU HAVE MORE QUESTIONS ABOUT OUR PRODUCTS OR WANT MORE INSPIRATION? We’ve got the answers and more. Write to us budapest@dawnfoods.com or visit DAWNFOODS.COM Social Media: Dawn Foods CEE