Home NEW New category 7 RUF Crumb Cake Baking Mix for a Chocolate Mole Cake with Cream Filling, Chocolate Flakes and Bananas

RUF Crumb Cake Baking Mix for a Chocolate Mole Cake with Cream Filling, Chocolate Flakes and Bananas

Availability: Available to order

ID: 7598773

Product Code: ANEB0158HWTGMT

10.03€

(Ex Tax: 8.29€)

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Description

For mouth cakes: under the delicious chocolate crumbs there is a creamy filling of banana and cream with crisp chocolate flakes. The perfect baking mix for a chocolate banana cake CHOCOLATE BANANA ENJOYMENT: The delicious cake mix ensures a perfect combination of chocolaty mole cake, fluffy cream filling, chocolate flakes and banana For any occasion: whether as a birthday cake, for the garden party or simply for an afternoon with coffee and cake - our RUF crumb cake always tastes! Easy preparation: butter or margarine, eggs and milk are required to prepare the dough. Only cream and bananas need to be added for the filling RUF: Make yourself happy! › See more product details; Product description Product Description RUF Crumb cake A cake with a surprise effect, because under the hood of chocolate crumbs is a creamy filling of cream, bananas and chocolate flakes. The bananas can be replaced with cherries, strawberries, raspberries, tangerines or pears, depending on your desire, mood and season. The baking mixtures can be stored for at least one year upon receipt and can be stored wonderfully in the pantry. Our crumb cake is not only very popular with children. Thanks to the dome shape, the cake looks very elaborate, but it is easy to prepare and always a delicious treat for sweet coffee hours. Ingredients Ingredients: baking mix: wheat flour, sugar, starch, low-fat cocoa powder (5%), baking powder (acidifier diphosphates, raising agent sodium hydrogen carbonate), sweet whey powder, emulsifiers (E 475, E 471), table salt, aroma. Cream powder: 38.3% chocolate flakes [sugar, cocoa mass, low-fat cocoa powder, emulsifier lecithins, coating agent (gum arabic, shellac)], glucose, sugar, gelatin, modified starch, aroma. May contain traces of egg, soy and nuts. Directions You will still need: for the dough: 100 g soft margarine or butter 3 eggs (size M) 30 ml (approx. 3 tablespoons) milk (1.5% fat) for the filling: 3 medium bananas 600 g cold cream 100 ml cold water. Preparation: prepare dough and bake: baking mix, soft margarine or butter, eggs, and milk in a mixing bowl and stir with the electric hand mixer (whisk) first briefly on the lowest setting, then on highest level in approx. Stir until creamy for 3 minutes. Place dough in a springform pan (diameter 26 cm) lined with baking paper and smooth out. Bake the base in the preheated oven on medium rail. Before removing, check with a wooden stick if the floor is cooked. Place the base on a cake rack and place approx. Allow to cool in the mould for 1 hour. Prepare the base: remove the cooled base from the mould, place it on a cake plate and use a tablespoon for approx. 0.5 cm deep, with an approx. Leave 1 cm wide edge. Coarsely chop the lifted pastry crumbs in a bowl. Prepare cream and decorate: peel the bananas, cut in half lengthwise and place on the cake base. Whip cold cream until stiff. With the help of a whisk, stir the cream powder in a bowl with water, fold in the whipped cream. Place the cream on the base like a dome and garnish with the pastry crumbs. Place the cake in the fridge for at least 2 hours. Top/bottom heat: approx. 175 °C. Air circulation: approx. 150 °C. Baking time: approx. 30 minutes Manufacturer Contact Information D-49610 Quakenbrück See more; Product description Product Description RUF Crumb cake A cake with a surprise effect, because under the hood of chocolate crumbs is a creamy filling of cream, bananas and chocolate flakes. The bananas can be replaced with cherries, strawberries, raspberries, tangerines or pears, depending on your desire, mood and season. The baking mixtures can be stored for at least one year upon receipt and can be stored wonderfully in the pantry. Our crumb cake is not only very popular with children. Thanks to the dome shape, the cake looks very elaborate, but it is easy to prepare and always a delicious treat for sweet coffee hours. Ingredients Ingredients: baking mix: wheat flour, sugar, starch, low-fat cocoa powder (5%), baking powder (acidifier diphosphates, raising agent sodium hydrogen carbonate), sweet whey powder, emulsifiers (E 475, E 471), table salt, aroma. Cream powder: 38.3% chocolate flakes [sugar, cocoa mass, low-fat cocoa powder, emulsifier lecithins, coating agent (gum arabic, shellac)], glucose, sugar, gelatin, modified starch, aroma. May contain traces of egg, soy and nuts. Directions You will still need: for the dough: 100 g soft margarine or butter 3 eggs (size M) 30 ml (approx. 3 tablespoons) milk (1.5% fat) for the filling: 3 medium bananas 600 g cold cream 100 ml cold water. Preparation: prepare dough and bake: baking mix, soft margarine or butter, eggs, and milk in a mixing bowl and stir with the electric hand mixer (whisk) first briefly on the lowest setting, then on highest level in approx. Stir until creamy for 3 minutes. Place dough in a springform pan (diameter 26 cm) lined with baking paper and smooth out. Bake the base in the preheated oven on medium rail. Before removing, check with a wooden stick if the floor is cooked. Place the base on a cake rack and place approx. Allow to cool in the mould for 1 hour. Prepare the base: remove the cooled base from the mould, place it on a cake plate and use a tablespoon for approx. 0.5 cm deep, with an approx. Leave 1 cm wide edge. Coarsely chop the lifted pastry crumbs in a bowl. Prepare cream and decorate: peel the bananas, cut in half lengthwise and place on the cake base. Whip cold cream until stiff. With the help of a whisk, stir the cream powder in a bowl with water, fold in the whipped cream. Place the cream on the base like a dome and garnish with the pastry crumbs. Place the cake in the fridge for at least 2 hours. Top/bottom heat: approx. 175 °C. Air circulation: approx. 150 °C. Baking time: approx. 30 minutes Manufacturer Contact Information D-49610 Quakenbrück See more; Product Description RUF Crumb cake A cake with a surprise effect, because under the hood of chocolate crumbs is a creamy filling of cream, bananas and chocolate flakes. The bananas can be replaced with cherries, strawberries, raspberries, tangerines or pears, depending on your desire, mood and season. The baking mixtures can be stored for at least one year upon receipt and can be stored wonderfully in the pantry. Our crumb cake is not only very popular with children. Thanks to the dome shape, the cake looks very elaborate, but it is easy to prepare and always a delicious treat for sweet coffee hours. Ingredients Ingredients: baking mix: wheat flour, sugar, starch, low-fat cocoa powder (5%), baking powder (acidifier diphosphates, raising agent sodium hydrogen carbonate), sweet whey powder, emulsifiers (E 475, E 471), table salt, aroma. Cream powder: 38.3% chocolate flakes [sugar, cocoa mass, low-fat cocoa powder, emulsifier lecithins, coating agent (gum arabic, shellac)], glucose, sugar, gelatin, modified starch, aroma. May contain traces of egg, soy and nuts. Directions You will still need: for the dough: 100 g soft margarine or butter 3 eggs (size M) 30 ml (approx. 3 tablespoons) milk (1.5% fat) for the filling: 3 medium bananas 600 g cold cream 100 ml cold water. Preparation: prepare dough and bake: baking mix, soft margarine or butter, eggs, and milk in a mixing bowl and stir with the electric hand mixer (whisk) first briefly on the lowest setting, then on highest level in approx. Stir until creamy for 3 minutes. Place dough in a springform pan (diameter 26 cm) lined with baking paper and smooth out. Bake the base in the preheated oven on medium rail. Before removing, check with a wooden stick if the floor is cooked. Place the base on a cake rack and place approx. Allow to cool in the mould for 1 hour. Prepare the base: remove the cooled base from the mould, place it on a cake plate and use a tablespoon for approx. 0.5 cm deep, with an approx. Leave 1 cm wide edge. Coarsely chop the lifted pastry crumbs in a bowl. Prepare cream and decorate: peel the bananas, cut in half lengthwise and place on the cake base. Whip cold cream until stiff. With the help of a whisk, stir the cream powder in a bowl with water, fold in the whipped cream. Place the cream on the base like a dome and garnish with the pastry crumbs. Place the cake in the fridge for at least 2 hours. Top/bottom heat: approx. 175 °C. Air circulation: approx. 150 °C. Baking time: approx. 30 minutes Manufacturer Contact Information D-49610 Quakenbrück See more

Product images are illustrative

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