Kir Royale cake - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, eggs, oil, water & colour.
Mix for 1 min on slow, scrape down.
Mix for 3 mins on medium.
Deposit into lined 7" round tins at 450g.
Bake at 160°C for 20 - 25 mins.
Once cooled trim level, process the trimmings into a fine crumb.
Combine the Chocolate fudge and the Argenta Combo, beat together until smooth.
Build into 4 layers with Topfil blackcurrant between each layer.
Cover with the Chocolate Fudge Icing.
Decorate the bottom half of the cake with the cake crumb.

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