FEATURED RECIPES NIÑOS ENVUELTOS BAKEMARK PRODUCTS USED * #34943 Trigal Dorado Tres Leches Cake Mix 50 LB * #9944 Westco Macaroon Mix 40 LB * #8272 Westco Gourmet Raspberry Filling 20 LB Bake the sheet Scale and mix the batter, following the directions on a bag of our Trigal Dorado Tres Leches TRES LECHES CAKE BAKEMARK PRODUCTS USED: * #34943 Trigal Dorado Tres Leches Cake Mix 50 LB * #06590 Trigal Dorado Pastry Topping Whipped 4/8.8 LB * #16595 Trigal Dorado Alegría 4/8.8 LB * #74724 C'est Vivant Dark Coating Chocolate Block 11 LB) * #34004 BakeSense Mirror Neutral Glaze RTU 15.4 LB * #11732 BakeSense Gold Cake Pad Quarter Sheet 50 CT Mix Mix the batter following the directions provided on the bag of Trigal Dorado Tres Leches Cake Mix for twice the small batch. Make up Scale and deposit 6½ pounds of batter into paper lined baking trays with a lightly greased pan extender. Bake Bake at 325-350°F for 33-38 minutes or until internal temperature reaches 205°F. Let the cake 50 DECEMBER 17 | PANADERIA Cake Mix. Scale at 2-3 pounds of batter into a paper lined full sheet pan (depending on the size of roll you desire). Bake (320ºF in a rack oven for 20 minutes; 350ºF in a reel oven for 10-12 minutes) until light golden in color (10-12 minutes). Fill & roll Using a spatula, spread a thin and even layer of Westco Gourmet Raspberry Filling over the entire sheet. Then, using the paper as an aid, roll the sheet tightly and refrigerate or freeze. The sheets roll best while still warm. Apply outer filling Apply a thin coating of Westco Gourmet Raspberry Filling evenly over the entire roll (including the bottom of the roll). Coat & cut Roll the entire log in Westco Macaroon Cookie Mix (Mac-Mix); then cut in to desired sized pieces. One inch wide slices will yield 24 slices per sheet. completely cool down before placing it in the freezer overnight. Finish Remove cake sheets from freezer. Cut them in 4. Slice each quarter sheet in half horizontally. Place the bottom half of each ¼ sheet cake on a BakeSense Gold Cake Pad Quarter Sheet. Starting with this bottom half, pipe a border of whipped up Trigal Dorado Pastry Topping Whipped along the edges of the top. Slowly pour 13 ounces Trigal Dorado Alegría evenly inside the border of the cake and let it soak in. Spread a thin layer of Trigal Dorado Pastry Topping Whipped on the top of the soaked bottom half. Garnish with sliced fresh strawberries. Place the top layer of the cake over the bottom layer and press down gently. Pipe a border of whipped up Trigal Dorado Pastry Topping Whipped along the edges of the cake top. Repeat the pouring process. After the 13 ounces Trigal Dorado Alegria have soaked in, ice the entire cake with the Trigal Dorado Pastry Topping Whipped. Coat the bottom edge of the cake with chocolate cake crumbs. Use some Trigal Dorado Pastry Topping Whipped to pipe a shell border along the bottom and the top edges of the cake. Garnish the top with fruits coated with BakeSense Mirror Neutral RTU or dipped in melted C'est Vivant Dark Chocolate Coating. You can also drizzle melted C'est Vivant Dark Chocolate Coating on the top of the cake.