RUF Cake mix, various colors

Ingredients list

Baking mix: wheat flour , sugar, baking powder (acidifier diphosphates, raising agent sodium carbonate), thickener xanthan gum, flavor.

Powdered cream: sugar, glucose syrup, palm oil, modified starch, emulsifier lactic esters of mono- and diglycerides of fatty acids, skimmed milk yogurt powder , milk proteins , maltodextrin, thickener carrageenan, flavor, colorant riboflavin.

Sugar confetti (6.6%): Sugar, starch, palm fat, rice flour, colours (real carmine, brilliant blue FCF, carotene, curcumin), natural flavour.

Vegetable fat glaze containing cocoa with whole milk powder (5.3%): Sugar, vegetable fats (palm, coconut, shea), whole milk powder (0.8%), low-fat cocoa powder (0.3%), lactose , emulsifier lecithin.

Allergens

• GLUTEN
• MILK

May contain traces of egg, soy, nuts, lupin and mustard.

Energy values

100 g prepared product
Energy 1444 kJ
Energy 345 kcal
Fat 17 g
of which saturated fatty acids 4.07 g
Carbohydrates 39 g
of which sugar 23 g
Protein 7.07 g
Salt 0.53 g

Preparation temperature
Top and bottom heat: approx. 180 °C
Convection oven: approx. 160 °C
Baking time: approx. 25-30 minutes
Additions
It is also added:
For the dough:
3 eggs (size M)
170ml oil
150ml water

For the cream: 250 ml:
250 ml cold milk (1.5% fat)
Preparation method
Preparing the dough
Place the cake mix, eggs, cooking oil and water in a bowl and mix with an electric hand mixer (beater), first briefly on the lowest setting and then on the highest setting for approx. 3 minutes, until creamy. Reserve 2 tablespoons of the confetti sugar, mix with the remaining confetti and spread the mixture on a baking tray lined with baking paper (30x40 cm). Bake
Bake the cake in the centre of the preheated oven and then leave to cool. We recommend baking the cake using top and bottom heat. Baking time will be 5 minutes longer with fan assisted baking. Decorations
Place the icing bag in hot water for 10 minutes. Place the custard powder in a bowl and whisk with the milk. Then spread the custard over the cake with a knife or spoon. Remove the custard bag from the water, dry it and cut off a small corner. Spread the icing over the custard in stripes and decorate with the remaining colored sugar confetti, as desired.