Description

Semi-complete product for the manufacture of sponge cake, entremeio and tarts.

Application

Spong cake and Entremeios:
1 kg of chocolate biscuit
0.6 kg eggs
0.2 kg of water
Mix all ingredients and beat slowly for 30 seconds.
Hit the top speed to the beaten up (+/- 10minutes).
Fill in greased forms and bake for 25min at 180 ° C.
Tarts:
1 kg of chocolate biscuit
0.8 kg eggs
0.3 kg water
Mix all ingredients and beat slowly for 30 seconds.
Hit the top speed to the beaten up (+/- 10 min).
Lining paper trays and spread a thin layer of dough.
Bake for 8 to 10 minutes at 220ºC.

Characteristics

Excellent product with the speed of a modern sponge cake,
maintaining the characteristics of traditional sponge cake.

Package

Bag of 15 kg