Caramel Latte Gateaux Ingredients Cloverhill Codes Weights Caramel Latte Gateaux Clover Hill Sponge Mix CAMX034 2 000 Water 1 200 Fresh Cream N/A 3 000 Icing Sugar (Optional) SUSW009-70 Sahnissimo Deluxe Neutral + Water TOFI084-500 + 500 Latte Macchiato Flavour Paste FOCO078-120 Clover Hill Caramel Filling TOFI140-300 Chocolate Malt Balls CHOC087-200 Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x 20 130g x 20 710g x 10 g 200g x 16 170g x 16 835g x 8 Recipe Yield: 10 x 710g 8 x 835g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day
1 2 3 Caramel Latte Sponge Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins. 4 5 6 Spread one half of the sponge with Latte Cream 100g (6 ) or 120g (8 ) Pipe the caramel in a spiral onto the middle layer 25g (6 ) or 30g (8 ). The sponge will stick better if piped on rather than spread. Replace the lid and spread the sides with the Latte Cream 150g (6 ) or 180g (8 ). Apply the cream to the top 150g (6 ) or 180g (8 ). Using a clean ruler or palette knife smooth off the sides first and then the top. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Latte Macchiato Paste. Fold in the whipped fresh cream Run a serrated scraper around the edge of the cake. Apply crushed malt balls to the bottom rim. Drizzle the top of the cake with the remaining 5g of caramel filling. Sprinkle over 20g of crushed malt balls for decoration.
Toffee & Chocolate Hazelnut Sponge Toffee & Chocolate Hazelnut Gateaux Ingredients Cloverhill Codes Weights Clover Hill Sponge Mix CAMX034 2 000 Water 1 200 Fresh Cream N/A 2 500 Icing Sugar (Optional) SUSW009-50 Sahnissimo Deluxe Neutral + Water TOFI084-500 + 500 Toffee Flavour Paste FOCO082-120 Sacher Supreme Dark Choc Coating TOFI148-500 + 300 Decorar Blanco (White) Choc Coating TOFI151-100 Caramel Curls TOFI168-450 Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x 20 130g x 20 610g x 10 g 200g x 16 170g x 16 725 x 8 Recipe Yield: 10 x 610g 8 x 725g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day
1 2 3 Toffee & Chocolate Hazelnut Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Spread the middle layer of sponge with Toffee Cream 100g (6 ) or 120g (8 ). Repeat for top of cake. Apply the cream around the edges 150g (6 ) or 180g (8 ). Using a clean ruler or palette knife smooth off the sides first and then the top. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins. 4 5 5 76 Apply caramel curls to the bottom rim. Chill the cake. Spread the top with Sacher Supreme Dark Chocolate Coating 50g (6 ) or 60g (8 ). Drizzle with Decorar Blanco (White) Chocolate Coating. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Toffee Paste. Fold in the whipped fresh cream Pipe the edges of the sponge with small stars to a section of the cake using the remaining Sacher Supreme. Finish the opposite edge with caramel curls
Strawberry Cream Gateaux Ingredients Cloverhill Codes Weights Strawberry Cream Gateaux Clover Hill Sponge Mix CAMX034 2 000 Water 1 200 Fresh Cream N/A 3 000 Icing Sugar (Optional) SUSW009-70 Sahnissimo Deluxe Neutral + Water TOFI084-500 + 500 Strawberry Flavour Paste FOCO080-120 + 10 Springel Neutral TOFI131-300 Strawberry Pie Filling JAFR014 400 Strawberry & White Choco Parles TOFI186-64 Strawberries N/A 15 strawberries White Chocolate Sticks CHOC048 15 sticks Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x 20 130g x 20 770g x 10 g 200g x 16 170g x 16 845g x 8 Recipe Yield: 10 x 770g 8 x 895g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day
1 2 3 Strawberry Cream Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. 4 5 6 Apply 50g of strawberry pie filling onto the sponge. Pipe in a evenly spaced spiral of the strawberry cream onto the middle layer 100g (6 ) or 120g (8 ) and replace the lid. Apply the cream around the edges 150g (6 ) or 180g (8 ) then apply the cream to the side 150g (6 ) or 180g (8 ) Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Using a clean palette knife or ruler smooth off the sides first and then the top. Run a serrated scraper around the edge of the cake. Apply the strawberry and white parles to the rim round the base. Chill the Cake. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Strawberry Paste. Fold in the whipped fresh cream Mix the springel with the strawberry paste until just marbled. Spread over the top of the Gateaux. Place on 6 rosettes of strawberry cream, ½ strawberry brushed with spingel and ½ white chocolate stick.
Banana Caramel Gateaux Ingredients Cloverhill Codes Weights Banana Caramal Gateaux Clover Hill Sponge Mix CAMX034 2 000 Water 1 200 Fresh Cream N/A 3 000 Icing Sugar (optional) SUSW009-70 Sahnissimo Deluxe Neutral + Water TOFI084-500 + 500 Clover Hill Caramel Filling TOFI140-280 Banana Flavour Paste FOCO076-110 Jura Point Triangles CHOC121-30 Springel Neutral TOFI131 270 Toffee Flavour Paste FOCO082 10 Caramel Curls TOFI168-240 Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Kg Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x 20 130g x 20 755g x 10 g 200g x 20 170g x 20 880g x 8 Recipe Yield: 10 x 755g 8 x 880g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day
1 2 3 Banana Caramel Gateaux Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. 4 5 6 Spread one half of the sponge with Banana Cream 100g (6 ) or 120g (8 ) Pipe the caramel in a spiral onto the middle layer 25g (6 ) or 30g (8 ). The sponge will stick better if piped on rather than spread. Apply the Banana cream around the edges 150g (6 ) or 180g (8 ), repeat for the sides. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins Using a clean palette knife or ruler smooth off the sides first and then the top. Run a serrated scraper around the edge of the cake. Chill the Cake Apply caramel curls to the rim. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the banana Paste. Fold in the whipped fresh cream Mix the springel with the toffee paste until just marbled. Spread over the top of the Gateaux. Apply 6 round rosettes of banana cream and finish with 3 Jura point Chocolate Triangles and a sprinkle of caramel curls.
Citrus Daisy Gateaux Ingredients Cloverhill Codes Weights Kg g Clover Hill Sponge Mix CAMX034 2 000 Water 1 200 Citrus Daisy Gateaux Fresh Cream N/A 3 500 Icing Sugar (optional) SUSW009-70 Sahnissimo Deluxe Neutral + Water TOFI084-500 + 500 Moorea Orange Flavour Fruit Filling JAFR042-300 Lemon Flavour Paste FOCO081-30 Lemon Fizzy Balls TOFI230-60 White Chocolate Parles TOFI160 225 Baker s Tip: To make this product with buttercream, beat 1kg margarine, 2kg icing sugar & 300g sweet whip on slow speed for 4 mins. Scrape down. Whip for a further 20 mins until light & fluffy Size: 6 Gateaux 8 Gateaux Scale Weight: Baked Weight: Finished Weight: 150g x 20 130g x 20 750g x 10 200g x 16 170g x 16 880 x 8 Recipe Yield: 10 x 750g 8 x 880g Sponge Shelf life: With Buttercream: With Cream: 3 days Day of prod. + 2 days Day of prod. + 1 day
1 2 3 Citrus Daisy Sponge Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. Spread the orange filling on the middle layer of sponge 30g. Pipe in a evenly spaced spiral the lemon cream onto the middle layer 100g (6 ) or 120g (8 ). Apply 150g (180g 8 ) to the top and 150g (180g 8 ) around the edge. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. Grease the cake tins with pan coating. Scale at 150g (6 ) or 200g (8 ) into the sponge tins 4 5 6 Using a clean palette knife or ruler smooth off the sides first and then the top. Chill the Cake. Apply a ring of white chocolate parles mixed with Lemon Fizzy balls to the base of the cake. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. Trim the sponge to level the top if necessary. Mix together the Sahnisimo Neutral and water, add the Lemon Paste. Fold in the whipped fresh cream Pipe a tight spiral onto the middle of the top layer. Around the edge pipe larger dots of lemon cream. Using a palette knife drag the cream into the centre to make a flower pattern. Sprinkle the centre with Lemon fizzy balls.