Buttery moist cake layered with vanilla custard mousse and a glossy blueberry topping.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Apito Plain Moist Cake Mix | 1000 g |
| Water | 200 g |
| Eggs | 400 g |
| Total | 1600 g |
| Group 2 | |
| Oil | 370 g |
| Orange paste | 25 g |
| Total | 395 g |
Step 1: Mix Group 1 on medium 4 minutes.
Step 2: Add Group 2 and mix 1 minute.
Step 3: Bake at 185 °C for 40 minutes.
| Mousse | |
|---|---|
| Milk | 500 g |
| Instant Continental Custard | 200 g |
| Vanilla 84 Flavour | 15 g |
| Whipped cream | 500 g |
| Gelatine leaves | 6 pcs |
| Total | 1215 g |
Step 1: Whisk milk and custard powder, add vanilla and melted gelatine, fold in whipped cream.
| Topping | |
|---|---|
| Less Fruit 50% Blueberry | 500 g |
| Diamond Glaze Neutral | 200 g |
| Water | 150 g |
| Gelatine leaves | 6 pcs |
| Total | 850 g |
Step 1: Warm glaze with water and gelatine, fold in blueberry filling and pour over the set mousse.
Temperature: 185 °C · Time: 40 min
Products
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Versatile moist butter-style cake mix. Add eggs, water and oil for pound cakes, loaf cakes and layer cakes.
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Concentrated orange paste that gives a bright citrus note to sponges, moist cakes and buttercream.
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Cold-process instant custard powder. Whisk with water or milk for a smooth, bake-stable crème pâtissière.
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Rich, rounded vanilla flavour that is bake-stable and freeze-stable. Use in cakes, custards, mousses and glazes.
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Bake-stable fruit filling with 50% whole blueberries for Danish, tarts, cheesecakes and toppings.
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Cold-process neutral mirror glaze for fruit tarts, mousse cakes and entremets. Brilliant shine, no drying out.
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All products used in this recipe are available from our Phuket warehouse.
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