Recipe : Chocolate Sponge Cake

Yield : 1 Whole
Baking : 180° c, 15 mnt
Mould : 18x18x2 cm
Mixing : All in/ Sponge Methode

Ingredient Metric
Eggs yolk 8 pcs
Eggs white 4 pcs
Castor Sugar 90g
Salt 1g
Emulsifier 10g
Cake Flour 45g
Cocoa powder 15g
Corn starch 10g
Baking Powder 1tsp
Milk Powder 15g
Vanilla Essence 1,5g
Chocolate paste 1 tbsp
Butter/Margarine, melted 100g
Total Formula 672g

Recipe : Black Forest

Yield : 1 whole

Ingredient Metric
Chocolate sponge 1 whole
Filling:

Dark cherries 225g

cinamon powder 2g

Cornstach 15g
sugar 90g

Simple syrup:
Sugar 100g
Water 50g
Kirsch 100g
Filling/Topping:
Whipped cream 500g
Chocolate compound 250g
6pcs
Red cherry
Recipe : Sacher Torte
Yield : 1 whole cake tin
Baking : 180° c, 30 mnt
Mixing : Cold method

Ingredient Metric

A
115g
Margarine/butter
Castor sugar 25g
Salt 1g
Egg yolk 6pcs
Melted Chocolate 110 g

B
Egg white 6 pcs
Castor Sugar 100 g
Cream of tartar ½ tsp
C
Cocoa Powder 15 g
Flour 110 g

Topping/Ganache:
Chocolate dark compound 250g
Cream 25g
Milk 125g

Filling :
Apricot jam 100g
Chocolate butter cream 100g

Notes :
Recipe : Opera cake
Yield : 1 whole
Mixing : Sponge/all in methode

Ingredient Metric
Opera sponge cake
Egg yolk 12 pcs
Eggs 3 pcs
Castor sugar 150 g
Soft flour 98 g
Cornstarch 15 g
Cake emulsifier 12 g
Almond powder 190 g
Butter/margarine 135 g
Rum 1 ½ tbsp
Condense milk 1 ½ tsp

Coffee syrup

Water 150 cc
Sugar 3 tbsp
Instant Coffee 3 tsp

Chocolate ganache

Whipped cream 200 g

Dark Cooking Chocolate 500 g
Butter 30 g

Coffee butter cream

Instant Coffee 2 tsp

Hot water 2 tsp
Unsalted butter 250 g
Condense milk 150 g
White cooking chocolate 100 g
Mocca pasta 1 tsp
Recipe : Red Velvet
Yield : 10 -12 portion
Mould : Round tin
Mixing : Sponge methode

Ingredient Metric
Sponge cake:
Eggs 10 pcs (500 g)
Castor Sugar 175 g
Vanilla ½ tsp
Condense milk ½ tsp
Emulsifier 20 g
Cake Flour 150 g
Corn starch 25 g
Milk powder 25 g
Baking Powder ½ tsp
Mocca pasta 10 g
Chocolate pasta 10 g
Red Color 30 g
Butter/Margarine, melted 200g

Cream Cheese Frosting:

Cream cheese 250g
Vanilla extract 1 tsp
Icing sugar 65g
Whipping cream 250 cc
Recipe : Lapis Legit
Yield : 20 portion
Mould : 10x10x7 cm
Mixing : Creaming method

Ingredient Metric Method

A 1. Campur semua bahan A, kocok selama
Butter/Margarine dingin 350 gr 15 menit dengan kecepatan sedang
Icing sugar 160 gr 2. Masukan bahan B sambal dikocok
Salt 1 tsp dengan kecepatan rendah, Bila sudah
Condense Milk 2 tbsp tercampur rata, matikan mixer,
Vanilla Pasta ½ tsp masukkan bahan C, aduk sampai rata.
3. Timbang adonan 50 gr, masukkan ke
B
dalam loyang yang sudah dilapisi
Egg yolk 440 gr (24 pcs)
kertas roti, ratakan adonan keseluruh
C
dasar Loyang
Soft Flour 30 gr 4. Panggang adonan dengan suhu 200c
Milk powder 10 gr dengan api bawah, selama 5 menit
Spekoek ½ tbsp sampai warna kecoklatan
5. Keluarkan dari oven, segera poles
dengan unsulted butter, tuang adonan
sebanyak 50 gr, oven lagi selama 5
menit. Bila ada gelembung pada
lapisan ke dua ini, tusuk dengan tusuk
gigi, lalu tekan lembut dengan
punggung sendok. Putar Loyang
sesekali agar warna kecoklatan merata.
6. Untuk lapisan selanjutnya gunakan
oven dengan api atas, lakukan lapisan-
lapisan sampai adonan habis
Recipe : Zebra Cake
Yield : 10 -12 portion
Mould : Round tin 20 cm
Mixing : Merengue method

Ingredient Metric
Egg white 500 g
Castor Sugar 200g
Butter/margarine, softed 250g
Soft flour 225g
Milk Powder 25g
Vanilli ¼ tsp
Cream of tar tar ¼ tsp
Cake emulsifier ½ tsp
Chocolate powder 3 tbsp

Recipe : Angel Cake

Yield : 10 -12 portion
Mould : Chiffon Baking Tin 20 cm
Mixing : Merengue method

Ingredient Metric
Soft flour 225g
Milk powder 60 g
Baking Powder 1 tsp
Oil 150cc
Milk 45cc
Egg white 500g
Lemon juice 1 ½ tbsp
Vanilla 1 tsp
Salt 1 tsp
Castor sugar 225g
Recipe : Vanilla Sponge Cake
Yield : 1 Whole
Baking : 180° c, 15 mnt
Mould : 18x18x2 cm
Mixing : All in/ Sponge Methode

Ingredient Metric
Eggs yolk 8 pcs
Eggs white 4 pcs
Castor Sugar 90g
Salt 1g
Emulsifier 10g
Cake Flour 60g
Corn starch 10g
Baking Powder 1tsp
Milk Powder 15g
Vanilla Essence 1,5g
Butter/Margarine, melted 100g
Total Formula 672g

Recipe : Chantilly fruits Cake

Yield : 1 whole

Ingredient Metric
Vanilla sponge 1 whole
Filling:

Any kind of fruits 225g

Cornstach 15g
sugar 90g

Lemon juice 2tbsp

Lemon Zest 2tsp
Cream Cheese Frosting:

Cream cheese 100g

Mascarpone cheese 100g
Vanilla extract 1 tsp
Icing sugar 65g
Whipping cream 300 cc
Filling & topping:

Fresh Fruits optional

Recipe : English Fruit Cake

Yield : 1 Whole
Baking : 175-180° c, 30 mnt
Mould : Cake form
Mixing : Creaming Methode

Ingredient Metric
Margarine/butter 200g
Palm Sugar 95g
Castor Sugar 95g
Eggs 4pcs
Soft Flour 180g
Baking Powder 1/4 tsp
Glazed Fruits 225g
Cashewnut/Almond 100g
Raisins 100g
Lemon Zest 1/4
Salt optional
Vanilla Essence optional
Total Formula 1185g

Recipe : Unbaked Cheese Cake

Yield : 10 -12 portion
Mould : Pie Mold
Mixing :

Ingredient Metric
Crust:
Plain crakers 200g
Unsalted butter, melted 100g

Cheese Cake:
Cream cheese 400g
Icing sugar 75g
Vanilla essence ¼ tsp
Lime zest 1 tsp
Lime juice 1 tsp
White cooking chocolate, 150g
melted
Gelatine, 5 sheet/50 g
Whipping cream 300g

Note:

1. Crust, hancurkan crust sampai halus, campurkan dengan melted butter, aduk rata
sampai bergumpal.
 2. Tuang di dasar ring kotak 20x20x5 cm yang dialas kertas roti. Padatkan dan
dinginkan dalam lemari es.
3. Cheese cake, kocok cream cheese. masukkan gula tepung dan esens vanili.
Kocokkembali sampai rata dan lembut. Tambahkan kulit jeruk lemon dan air jeruk
lemon. Kocok rata.
4. Tambahkan white cooking chocolate dan gelatin. Kocok rata.
5. Masukkan sedikit-sedikit kedalam krim yang sudah dikocok, sambil dikocok
perlahan sampai rata. Tuang di atas alas crust, ratakan dan bekukan.
6. Garnis dengan jam atau buah-buahan

Recipe : Unbaked Cheese Cake

Yield : 10 -12 portion
Mould : Pie Mold
Mixing :

Ingredient Metric
Crust:
Plain crakers 200g
Unsalted butter, melted 100g

Cheese Cake:
Cream cheese 400g
Icing sugar 75g
Vanilla essence ¼ tsp
Lime zest 1 tsp
Lime juice 1 tsp
White cooking chocolate, 150g
melted
Gelatine, 5 sheet/25 g
Whipping cream 300g

Note:

1. Crust, aduk rata bahan crust sampai bergumpal.

2. Tuang di dasar ring kotak 20x20x5 cm yang dialas kertas roti. Padatkan dan
dinginkan dalam lemari es.
3. Cheese cake, kocok cream cheese asal lembut. Masukkan gula tepung dan esens
vanili. Kocok rata. Tambahkan kulit jeruk lemon dan air jeruk lemon. Kocok rata.
4. Tambahkan white cooking chocolate dan gelatin. Kocok rata.
5. Masukkan sedikit-sedikit dalam kocokan krim sambil dikocok perlahan. Tuang di atas
alas. Ratakan dan bekukan.

Recipe : Baked Cheese Cake (Japanese Cheese cake)

Yield : 10 -12 portion (2 whole)
Mould : Round tin
Mixing : Cold methode

Ingredient Metric
A
Cream cheese 250g
Fresh milk 250cc
Butter 60g
B
Eggs Yolks 6pcs
C
Pastry flour 55g
Corn starch 20g
Lemon juice ½ tsp

D
Egg whites 6pcs
Castor sugar 130g
Salt ½ tsp
Cream of tartar ¼ tsp

Note:
1. Au bain marrie cream cheese (A). Tuangkan milk sedikit demi sedikit sampai habis.
Terakhir masukkan butter, aduk sampai tercampur rata dan lebut
2. Masukkan bahan B, aduk hingga rata.
3. Masukkan bahan C, aduk hingga rata dan sisihkan.
4. Kocok bahan D sampai mengembang dan kaku, campurkan dengan adonan cream
cheeses, aduk rata
5. Tuang adonan dalam loyang diameter 18 cm
6. Panggang dengan au bainmarrie system 180 c selama 60 menit sampai matang

Recipe : Rainbow Cake

Yield : 1 whole
Mould : 22x2 cm (6 bh)
Suhu : 200 0C + 7-8 menit
Mixing : All in methode

A. Whole Eggs 10 pcs (500 g)

Castor sugar 175 g
Vanilla cream ¼ tsp
Condence Milk ¼ tsp
B. Soft flour 150 g
Corn strach 25 g
Milk powder 25 g
Cake emulsifier 20 g
Baking Powder ½ tsp
C. Mentega/Butter 65 g
Margarine 130 g
D. Pewarna Ungu 3g
Pewarna Biru 3g
Pewarna Hijau 3g
Pewarna Kuning 3g
Pewarna Orange 3g
Pewarna Merah 3g
E. White Chocolate Butter
cream: 200 g
Mentega/butter 200 g
Mentega Putih 200 g
Margarine 100 g
Butter substitute 125 g
Gula tepung 275 g
White chocolate compound
F. Ornamen/Cake Decor

Recipe : Lapis Surabaya

Yield : 1 whole
Mould : 22x10 cm (3 pans)
Mixing : Creaming Method
 Ingredient Metric
Egg Yolks (beaten) 25 pcs
Butter (beaten 300 g
Pastry flour 100 g
Sugar Powder 180 g
Milk Powder 27 g
Vanilli 1tsp
Cornstarch 25 g
Salt ¼ tsp
Condence Milk 2 tbsp
Cocoa Powder (dissolved) 1tbsp

Recipe : shinny Brownies

Yield : 1 whole
Mould : 25x25 cm (Skat)
Mixing : Sponge Method
Temperature: 160 c (30 minute)

Ingredient Metric
Chocolate dark Compound (melted) 240 g
Margarine (melted) 90 g
Oil 75 g
Eggs 3 pcs
Sugar Castor 225 g
Vanilla paste 1 tsp
Soft flour 165 g
Cocoa powder 45 g
Topping Optional

Recipe : Carrot Cake

Yield : 1 whole ( 3 layers)
Mould : 18 cm
Mixing : Muffin Method
Temperature: 170 c (30 minute)
 Ingredient Metric
Eggs 2 pcs
Castor Sugar 185 g
Vegatable oil 100ml
Yoghurt 160 g
Vanilla ½ tsp
All Purpose Flour 210 g
Baking Soda 1 ½ tsp
Cinnamon Powder ½ tsp
Salt 2 pinches
Chooped Pineapple 150 g
Carrot, grated 175 g
Walnut/Almond 70 g
Cream Cheese Frosting
Cream cheese 600 g
Unsalted Butter 65 g
Powder sugar 130 g
Vanilla ½ tsp

Recipe : African Gateaux

Yield : 1 whole ( 3 layers)
Mould : 20 cm
Mixing : Sponge Method/All In Method
Temperature: 170 c (30 minute)

Ingredient Metric
Sponge Cake
Eggs yolk 12 pcs
Eggs white 6 pcs
Sugar Powder 250g
Salt 1g
Emulsifier 10g
Cake Flour 80g
Black Cocoa powder 25g
Cocoa Powder 25 g
Corn starch 20g
Baking Powder 2g
Milk Powder 20g
Butter/Margarine, melted 150g
Pastry cream
Milk 500 g
Custard Powder/Cornstarch 40 g
Egg Yolks 4 pcs
Sugar Powder 100 g
Rum pasta Optional
Black Chocolate Butter Cream
Milk 50 g
Black Cocoa Powder 7,5 g
Dark Chocolate Compound 100 g
Butter/margarine 50 g