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Fill crème cake batter into paper lined tray 60 x 20 and spread evenly.
Halve the frozen raspberries and sprinkle on top along with the caramel crumble mixture.
Bake at 180°C for 30-35 minutes, then wait for the cake to cool down.
Using half of the vanilla mousse, spread a thin layer on to the cake and top with the raspberry filling mixture.
Spread more vanilla mousse on top of the fruit filling layer and pipe vanilla mousse dots on top, then drizzle with DAWN® Decorgel Raspberry.
Mix with a beater all ingredients 1 minute on slow and 3-4 minutes on medium.
Mix all ingredients together with beater on slow speed until you get crumble texture.
Dissolve DAWN® Sanatine Powder in hot water (min 80°C) then mix gently with DAWN® Delifruit Raspberry.
Fill into paper lined tray 60 x 20 and flatten and freeze.
Mix water with the DAWN® Neutral Fond and DAWN® Vani-Star, then fold in the whipped
cream in two stages.