With its velvety texture and perfect consistency, Kenton cocoa Cake Mixture offers perfect presentations in your invitations both in flower mould and strap moulds without scattering.
MATERIALS INSIDE THE BOX:
432g Flour Mixture
INGREDIENTS TO BE ADDED TO THE RECIPE:
100 ml (half water glass) oil or 100 g soft margarine
150 ml (3/4 water glass) milk
Sliced deep cake mould in 24 cm diameter
Baking period: approximately 40 minutes
Oven temperature: 175 °C (preheated)
Baking time may vary depending on the brand and model of your oven.
1 Preparation of dough
Adjust the oven to the specified temperature and open it beforehand for heating. Add oil or margarine, egg or milk on the flour mixture and whisk it with mixer slowly and then rapidly for 2-3 minutes.
2 Forming and cooking the dough
Pour 2/3 of the dough into the cake mold oiled with margarine. Add the cocoa mixture to the dough remaining in whipping bowl and whip it until it is mixed. Add the cocoa dough to the dough in the mold and draw spirals from edges to depths with a fork and give a shape by mixing two dough. Cook for 40 minutes under the oven degree.
After cooling the cake you took out from the oven for 10-15 minutes, take out the cake from the mould. Slice and serve it after it is fairly cool.
|Energy and Nutrition Facts||100 g.|
This product does not contain any ingredient which may cause allergic reactions or intolerance that is legally mandatory to indicate on its label.