Credi® SOFTCAKE PERFECT VELVET
Credi® SOFTCAKE PERFECT VELVET
Imagine a cake,
that captivates at first glance with its stunning appearance.
– a ruby raspberry hue, delicate texture, and flavor in a modern form.
Credi® SOFTCAKE PERFECT VELVET is more than just a cake base
– it’s an invitation to create eye-catching and palate-pleasing cakes, desserts, and cookies.
Thanks to its gentle moisture and subtly crisp texture, each slice retains full flavor.
A versatile and reliable product, it performs beautifully in both contemporary pastry
creations and classic cakes or fruit-based desserts.
TEMPTING
Ruby Color,
EXCEPTIONAL TASTE!
Credi® SOFTCAKE PERFECT VELVET
Recipe: cake
CREDI® SOFTCAKE PERFECT VELVET
Eggs
Vegetable oil
Water
1000 g
320 g
270 g
200 g
Recipe: cream
CREDI® Whipping Double
Water
500 g
1000 g
Decoration:
Red or forest fruits
200 g
Method
Cake: Mix the ingredients on low speed for approx. 3 minutes, until a smooth and uniform batter forms. Portion approx. 890 g into two 18 cm diameter baking pans, previously greased with CREFINO non-stick spray.
Bake at 170 °C / 180 °C for approx. 50 minutes. Use the remaining batter for another pan and bake as well.
Cream: Whip CREDI® Whipping Double in a mixer on high speed for approx. 5 minutes.
Assembly and Decoration
Divide the cake into 4 even layers and spread cream between each one. Decorate the top and sides of the cake with the same cream. Sprinkle the top and sides with the remaining crumbled cake. Finish the decoration with red or forest fruits.
Recipe: cake
CREDI® SOFTCAKE
PERFECT VELVET 1000g
Eggs 320g
Vegetable oil 270g
Water 200g
Recipe: cream
CREDI® Whipping Double 500g
Water 1000g
Decoration:
Red or forest fruits 200g
Method
Cake: Mix the ingredients on low speed for approx. 3 minutes, until a smooth and uniform batter forms. Portion approx. 890 g into two 18 cm diameter baking pans, previously greased with CREFINO non-stick spray.
Bake at 170 °C / 180 °C for approx. 50 minutes. Use the remaining batter for another pan and bake as well.
Cream: Whip CREDI® Whipping Double in a mixer on high speed for approx. 5 minutes.
Assembly and Decoration
Divide the cake into 4 even layers and spread cream between each one. Decorate the top and sides of the cake with the same cream. Sprinkle the top and sides with the remaining crumbled cake. Finish the decoration with red or forest fruits.
Why did we choose raspberry flavor and color?
• Its vibrant ruby color brings joy to your recipes and enhances the visual appeal of your store’s offering.
• It combines the charm of classic flavors with the innovation sought by today’s consumers,
making it a versatile and practical ingredient for a wide range of creations.
CREDI® COOKIES PERFECT VELVET
Recipe: cake
CREDI® SOFTCAKE PERFECT VELVET
Eggs
FAVORIT S margarine
Wheat flour Type 550
1000 g
100 g
300 g
100 g
Recipe: filling
CREDI® STABILIZER SERNIK
Cream cheese
Eggs
Water
100 g
240 g
50 g
130 g
Method
Cake: Mix the ingredients with a paddle on low speed for ± 3 minutes, until a smooth and uniform mass is obtained.
Filling: Mix the ingredients and whip in a mixer on medium speed for ± 5 minutes.
Cookie Assembly: Remove the dough from the mixer and shape it into a log.
Divide into portions of ± 30 g and flatten each one. To prepare each cookie, form a small indentation in the center of the dough portion, then use a piping bag to apply a portion of the filling. Cover with a second portion of dough and press the edges together, forming a round shape.
Place on a baking tray previously sprayed with CREFINO baking release spray or lined with baking paper or silicone paper.
Bake at ± 220 °C (deck oven) for ± 8 minutes.
Yield: 25 filled cookies, each weighing ± 70 g.
Recipe: cake
CREDI® SOFTCAKE
PERFECT VELVET 1000g
Eggs 100g
FAVORIT S margarine 300 g
Wheat flour Type 550 100 g
Recipe: filling
CREDI® STABILIZER SERNIK 100 g
Cream cheese 240 g
Eggs 50 g
Water 130 g
Method
Cake: Mix the ingredients with a paddle on low speed for ± 3 minutes, until a smooth and uniform mass is obtained.
Filling: Mix the ingredients and whip in a mixer on medium speed for ± 5 minutes.
Cookie Assembly: Remove the dough from the mixer and shape it into a log.
Divide into portions of ± 30 g and flatten each one. To prepare each cookie, form a small indentation in the center of the dough portion, then use a piping bag to apply a portion of the filling. Cover with a second portion of dough and press the edges together, forming a round shape.
Place on a baking tray previously sprayed with CREFINO baking release spray or lined with baking paper or silicone paper.
Bake at ± 220 °C (deck oven) for ± 8 minutes.
Yield: 25 filled cookies, each weighing ± 70 g.
