Raspberry Cakenut

Ingredients

	Unit
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.250 kg
Raspberry icing
Puratop White Icing \| Patisserie	0.200 kg
Classic Raspberry \| Patisserie	0.010 kg
Citric acid solution (50%)	0.002 kg
Red colour	0.001 kg
Vivafil Raspberry \| Patisserie	0.010 kg per cakenut
total	2.123

Add the Satin Crème Cake Plain Mix, egg, oil, water to a planetary mixer with a beater.
Mix on slow for 2 mins, scrape down and mix for 3 mins medium.
Deposit 20g of cake batter into greased savarin moulds.
Pipe over a 10g ring of Vivafil Raspberry, cover with a further 10g of cake batter.
Bake at 170°C for 15 – 20 mins.
Combine the raspberry icing ingredients, heat to 40°C.
Enrobe the cooled cakes, decorate with raspberry pieces, glitter sugar & sugar flowers.