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Raspberry Cakenut

Raspberry Cakenut

Ingredients

Method

  • 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.

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