Learn from us: Recipes

(For 3 trays, 30 × 30 × 3 cm each)

Cake sponge

Ingredients A:

• 200 g FILMA^® Margarine
• 500 g Granulated sugar

Ingredients B:

• 300 g Whole eggs (6 eggs)
• 450 g Milk

Ingredients C:

• 370 g Medium-protein flour
• 2 g Bicarbonate of soda + 2 g Baking powder
• 100 g Cocoa powder

Instructions:

• Cream Ingredients A until pale, fluffy and well combined.
• Gradually add Ingredients B and Ingredients C, alternating between the wet and dry ingredients, and mix until smooth and evenly combined.
• Pour the batter into trays lined with baking paper and greased with margarine.
• Bake in a preheated oven at 180°C for 20–25 minutes.

Mocha buttercream

Ingredients A:

• 200 g FILMA^® Baker’s Cream Fat
• 100 g Liquid sugar (fructose) + 100 g Sweetened condensed milk
• 5 g Mocha paste

Instructions:

• Whisk FILMA^® Baker’s Cream Fat until light and fluffy.
• Add the liquid sugar and mix until well combined.
• Add the sweetened condensed milk and mocha paste, then mix until smooth.

Assembly

Spread the buttercream evenly between each chocolate cake layer, then stack to form a three-layer cake. Finish with a smooth coat on the top.