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Classic
Love Bite
Tegral Satin Cream Cake Belgian Chocolate
Eggs
525 g
Oil
450 g
Water
340 g
Carat Decorcrem Dark 518
Toffee Apple
1500 g
Tegral Satin Cream Cake Toffee
700 g
Plum Cake
350 g
Oil
300 g
Water
225 g
Q.S.
Mix all the ingredients for 5 minutes at medium speed with a
flat beater. Fill each cake mould with 360g batter. Pipe lines
of Topfil Apple Minicubes (approximately 80g) & sprinkle
almond shavings around the sides.Bake at 180°C for
approximately 35 minutes.
Classic: “The familiar smell, the home-made look & feel, the fresh
image, the human touch, the traditional approach”
Try other combinations:
• Replace Tegral Satin Cream Cake Toffee with Tegral Satin Cream Cake.
• Replace Topfil Apple Minicubes 90% with Topfil Apricot 60%.
Recipe short crust
Tegral Patacrout
1000 g
Aristo Primeur Croissant
400 g
Eggs
100 g
Mix all the ingredients to homogenous dough. Laminate to
3 mm & place on a tray 40/60 cm. Place your frame on top.
Keep leftover dough in fridge to prepare crumble.
Crumble
Grate cold short crust & spread on a tray.
Dry in oven at 180°C for approximately 10 minutes.
Recipe Cream Cake
Tegral Satin Cream Cake
Eggs
Topfil Apple Minicubes 90%
Mix all the ingredients for 5 minutes at medium speed with
a flat beater. Spread in a frame of 40/60 cm. Bake at 180°C
for approximately 40 minutes. Warm Carat Decorcrem
Dark to 32°C. Let cool down completely. Spread on top of
the cake and decorate.
1000 g
Or
Curious: “Customers are always looking to innovate or
re-innovate. Whether that is in terms of application, flavor, or
texture -they are looking for a twist on traditional norms”
• Add Classic Banana 5% to Tegral Satin Cream Cake Toffee batter.
• Replace Topfil Apple Minicubes 90% with Deli Caramel. (for a Banoffee taste)
Grandmother’s Cake
Tegral Satin Cream Cake
1000 g
Eggs
350 g
Oil
300 g
Water
225 g
Topfil Raspberry 60%
Q.S.
1500 g
Eggs
525 g
Oil
450 g
Water
340 g
Mix all the ingredients for 5 minutes at medium speed with
a flat beater. Spread on top of the sheet of short crust. Put
halves of purple plums in rows. Sprinkle with baked crumble
& almond shavings. Bake at 170°C for approximately 40-45
minutes.
Mix all the ingredients for 5 minutes at medium speed with
a flat beater. For 300g batter, incorporate 30g Topfil
Raspberry 60%. Do not mix much, as marble effect will
be lost. Dust generously with icing sugar just before baking.
Bake in a circle at 170°C for approximately 35 minutes.
These two concepts are currently the biggest trends in cakes.
On one hand, consumers want to be taken back to the
familiar and home baking look & feel of the cakes they grew
up with. On the other hand, they are looking for new twists
and excitement in their eating experience.
Whichever way your consumers want to go, Satin Cream Cake
is there to satisfy their every craving. Satin mixes are exceptionally
versatile and easy to bake, which allows you to offer a wide
selection of tastes, shapes, and sophistication.
Be it a classic chocolate cake or a curious-looking “Cake’aron”,
Satin gives you the best taste in both worlds!
Curious
Cake’aron
Tegral Satin Cream Cake Red Velvet
Eggs
350 g
Oil
300 g
Water
225 g
Vivafil Raspberry
Q.S.
Belcolade Blanc Selection
Q.S.
Satin Cream Cake
Zebra Cake
1000 g
Tegral Satin Cream Cake Red Velvet
1000 g
Eggs
350 g
Oil
300 g
Water
225 g
Mix all the ingredients for 5 minutes at medium speed with a
flat beater. Fill a piping bag.
Mix all the ingredients for 5 minutes at medium speed with
a flat beater. Pipe drops of batter on a silpat, approximately
1,5-2 cm diameter. Bake at 180°C for approximately
8 minutes. Fill like macaron shells when completely cooled
down. Dip in tempered Belcolade Blanc Selection and
decorate with transfer sheet before the chocolate sets.
Tegral Satin Cream Cake
Customize your Cake’aron!
1000 g
Eggs
350 g
Oil
300 g
Water
225 g
Mix all the ingredients for 5 minutes at medium speed with a
flat beater. Fill a piping bag.
• Replace Tegral Satin Cream Cake Red Velvet by Tegral Satin Cream Cake
• Replace Vivafil Raspberry by Vivafil Blueberry
• Replace Belcolade Blanc Selection by Belcolade Noir Selection
Method assembly:
• Pipe batter in the middle of your mould & alternate between two batters to have the zebra effect
after baking. Bake at 170°C, 600g for approximately 40-45 minutes.
Whoopie Fingers
Tegral Satin Cream Cake Belgian Chocolate
1000 g
Eggs
350 g
Cakepops
Oil
300 g
Tegral Satin Cream Cake
225 g
Eggs
350 g
Q.S
Oil
300 g
Q.S.
Water
225 g
Water
Belcolade Gianduja
Lotus Speculoos Crumble
Mix all the ingredients for 5 minutes at medium speed with
a flat beater. Pipe fingers in a flexipan mould. Sprinkle
with speculoos crumble. Bake at 180°C for approximately
12 minutes. When cooled down, fill between two fingers
tempered Belcolade Gianduja.
Recipe suggestions:
• Replace Tegral Satin Cream Cake Belgian Chocolate by Tegral Satin Cream Cake Toffee
• Replace Belcolade Gianduja by Ambiante Topping + Classic Caramel 3-5%
1000 g
Mix all ingredients for 5 minutes at medium speed with a flat
beater. Pipe in a cakepop baking mould & bake at 180°C for
approximately 15 minutes. Let cool down completely & dip with
a lolly stick in Carat Coverlux. Decorate. Experiment with the
full range of Tegral Satin Cream Cake.
‘Classic’ meets ‘Curious’: a taste of tradition and innovation