|WHEAT FLOUR||190 g|
|MODIFIED STARCH, COLD SWELLING||27 g|
|SPONGOLIT 550||3 g|
|NUTRISOFT 55||2.5 g|
|SODIUM ACID PYROPHOSPHATE, SAPP 20||4.8 g|
|SODIUM BICARBONATE||3.6 g|
|COCOA POWDER, DEFATTED||53.7 g|
|WHOLE EGG||210 g|
|VEGETABLE OIL||180 g|
- Blend powder mix to wet ingredients and mix at low speed for 1 min. using flat beater.
- Whip at medium speed for 5 min.
- Gently mix chocolate drops to the batter.
- Fill batter into muffin trays lined with paper baking cups.
- Bake at 160-170ºC, depending on size. approx. 45 min. (90g); approx. 20 min. (20g).
Cake Frosting With Dairy Cream
|LAMEQUICK CE 7273||40 g|
|ICING SUGAR||200 g|
|DAIRY CREAM (8-10ºC)||200 ml|
|Blend LAMEQUICK with dairy cream.|
|Whip at high speed for 2-3 min. untill the foam gets creamy.|
|Add the icing sugar and whip about 30 sec. at medium speed.|
|Place the cake frosting into a piping/pastry bag with a star shaped narrow nozzle and decorate muffins as desired.|
|Refrigate for 30-60 min.|
A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate frosting.
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®) and Nutrifsoft®, a single emulsifier, to generate an excellent cake structure and appearance.
Our premium Lamequick® products are used in several dessert applications such as whipping creams, cake filling and decoration creams, ice creams, low-aerated desserts and mousses. Lamequick® has a good solubility and delivers fast and reliable aeration, high foam stability as well as creamy melting properties for all kinds of desserts. When used in decoration creams, it creates defined shapes and precise edges.
Tiramisù (Tiramesù) is a coffee-flavored cheese cake originated from Italy with a sprinkle of cacao powder on top. This cake is a dessert meant to be eaten using a spoon, hence categorized into an “al cucchiaio” or “by the spoon” dessert.
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
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