Batter:

• MELLA CAKE MIX: 1.000 kg
• Vegetable oil: 0.400 kg
• Water: 0.400 l
• Total weight: 1.800 kg

Mixing time: 4 - 5 minutes, High speed

Baking temperature: 160 °C – 170° C

Baking time: 25 minutes

Instructions for use: Mix all the ingredients together at high speed until a soft homogeneous batter is achieved. Spread the dough on the trays and let it bake.

Hazelnut & Milky Chocolate Mousse:

• WHITE CARAMEL CHOCOLATE %32: 0.500 kg
• MELLA GOURMET WHIP: 0.450 kg
• Butter: 0.025 kg
• Gelatine leaves: 0.010 kg
• Total weight: 0.985 kg

Instructions for use: Soak gelatine leaves in ice and cold water until they soften. Heat MELLA GOURMET WHIP (150 g) and butter until it starts boiling. Add softened gelatine leaves and WHITE CARAMEL CHOCOLATE %32. Whisk the MELLA GOURMET WHIP (300 g) until soft-peak point, then add to the warm mixture (when mixture’s temperature reaches 35° C).

Pineapple Crunchy Biscuit Layer:

• SNC CHOCOLATE HAZELNUT CREAM 10%: 0.175 kg
• Pineapple pieces: 0.400 kg
• Petibor: 0.050 l
• Total weight: 0.625 kg

Instructions for use: Mix Petibor biscuit with SNC CHOCOLATE HAZELNUT CREAM 10%, then add pineapple pieces to it.

Caramel Chocolate Glaze:

• LUBECA WHITE CARAMEL CHOCOLATE %32: 0.300 kg
• MELLA GOURMET WHIP: 0.200 kg
• Glucose: 0.300 kg
• Caster Sugar: 0.300 kg
• Water: 0.150 l
• Gelatine mass: 0.150 kg
• Golden dust: 0.001 kg
• Total weight: 1.401 kg

Instructions for use: Heat MELLA GOURMET WHIP, sugar, glucose, and water on the stove until 102° C. Add gelatine mass and LUBECA WHITE CARAMEL CHOCOLATE %32. Homogenize mixture with a hand-blender for 1 minute. Let it rest for 24 hours at +4° C in the fridge then heat the glaze on the bain-marie until 32-35° C and cover the frozen cake with warm glaze.