Batter:

• MELLA BRONZE SPECULOOS MIX: 1.000 kg
• Whole egg: 0.500 kg
• Vegetable Oil: 0.300 kg
• Water: 0.200 l
• Total weight: 2.000 kg

Mixing time: 4 - 5 minutes

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. Pour the mixture into ring molds and bake.

Crunch:

• MELLA FRUITY FILLING – LEMON: 0.300 kg
• WEISSSE SHOKO %29 CHOCOLATE DROP: 0.100 kg
• Petibor: 0.110 l
• Total weight: 0.510 kg

Instructions for use: Melt WEISSSE SHOKO %29 CHOCOLATE DROP and incorporate MELLA FRUITY FILLING – LEMON. Add crushed Petibor biscuit pieces to the chocolate-lemon mixture and spread until a 2 mm thickness is achieved.

Lemon Filling Cream:

• WEISSSE SHOKO %29 - WHITE CHOCOLATE: 2.000 kg
• MELLA GOURMET WHIP: 0.500 kg
• CIRTOPERL: 0.020 kg
• Milk: 1.000 kg
• Butter: 0.100 l
• Egg yolk: 0.050 kg
• Total weight: 3.670 kg

Instructions for use: Heat the milk, MELLA GOURMET WHIP, and egg yolks together until they reach 85° C. Add butter and WEISSSE SHOKO %29 - WHITE CHOCOLATE, mixing until melted and smooth. Stir in CIRTOPERL and blend using a hand-blender. Allow the mixture to set in the fridge. Once set, whisk again to the desired texture and apply between cake layers as filling.