Batter:

• MUFFIN-MIX GLUTEN-FREE:1.000 kg
• Whole Egg:0.500 kg
• Vegetable Oil:0.200 kg
• Water:0.150 l
• Total weight:1.850 kg

Mixing time:5 - 7 minutes, High speed

Baking temperature:180°C – 190° C

Baking time:10 - 12 minutes

Instructions for use:Mix all the ingredients together.

Filling Cream:

• MELLA GOURMET :0.750 kg
• MELLA WHIP:0.750 kg
• WEISSE SCHOKO %29 – WHITE CHOCOLATE: 0.550 kg
• MELLA FRUITY FILLING - CHERRY:0.200 kg
• MARZIPAN ALMOND %35 – ALMOND PASTE: 0.100 kg
• Gelatine leaf:0.010 kg
• Caster Sugar:0.040 kg
• Butter:0.040 l
• Total weight:2.440 kg

Instructions for use:Soak the gelatine leaves in ice and cold water until they soften.Heat MELLA GOURMET with caster sugar and butter to90 °C. then add soften gelatine leaves andWEISSSE SHOKO %29 WHITE CHOCOLATE. Whisk MELLA WHIP to soft-peak point then mix with chocolate mixture(35 °C). Spread MARZIPAN ALMOND %35 in 3 mm thickness and place it betwwen cake layers then apply MELLA FRUITY FILLING – CHERRY on the top and use filling cream.let it be freeze in -18 °C before final decoration.