Caramel Cheese - Puratos

Ingredients

	Grams
Toffee Cake
Tegral Satin Crème Cake Toffee	1000
Eggs	400
Oil	350
Water	200
Toffee Cake total	1950
Caramel Nuts
Hazelnut	300
Walnut	300
Deli Caramel	600
Caramel Nuts total	1200
Chocolate Cheese
Deli Cheesecake	620
Belcolade Blanc Selection Blocks X605/J	180
Chocolate Cheese total	800

Working Method: Toffee Cake

Mixing: Mix all ingredients with a beater for +/- 3 minutes low speeds to get homogeneous batter.

Baking: Bake at 180 C - 200 C for 20~40 minutes depending on size.

Working Method: Caramel Nuts

Roast hazelnut & walnut.
Warm up Deli Caramel and add in roasted hazelnut & walnut.
Pour over Toffee cake.

Working Method: Chocolate Cheese

Warm up the Belcolade Blanc Selection Drop X605/J.
Slightly warm up 100g of Deli Cheesecake and mix with (1).
Mix (2) together with the remaining of Deli Cheesecake.
Pour into cake mold.
Bake at 160 c for approximately 1 hour.

Decoration

Cover the side of Toffee cake with Belcolade Blanc Selection Drops X605/J.
Decorate with chocolate.

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