Batter:

• MELLA BRONZE SPECULOOS MIX: 1.000 kg
• Whole egg: 0.500 kg
• Vegetable Oil: 0.200 kg
• Water: 0.150 l
• Total weight: 1.850 kg

Mixing time: 4 - 5 minutes

Scaling weight: Depends on the mold.

Baking temperature: 180 °C – 190° C

Baking time: 20 - 25 minutes

Instructions for use: Mix all the ingredients together until a soft homogeneous batter is achieved. Then pour the mixture into the ring molds and let it bake.

Milky Filling Cream:

• MELLA MILKY CREAM MIX: 1.000 kg
• MELLA GOURMET WHIP: 0.500 kg
• MASCARPONE: 0.200 kg
• ICE CREAM PASTE VANILLA 263 GELATOP: 0.200 kg
• Water: 2.500 l
• Total weight: 4.400 kg

Instructions for use: First mix the MELLA MILKY CREAM MIX, MELLA GOURMET WHIP, Mascarpone, and water together then add ICE CREAM PASTE VANILLA 263 GELATOP to the mixture.

Final assembly: Assemble the cake with milky filling cream and MELLA FRUITY FILLING – CHERRY. Freeze the cake at -18° C. Cover the cake up with glaze and desired chocolate decorations.