Recipe
- Depositer
- Oven
- Tart
Stick Cake
A stick-shaped tartlet filled with cinnamon-flavored apple jam and caramel-flavored batter, topped with streusel, and then baked. The three compatible flavors of cinnamon, apple, and caramel create a harmony in this easy-to-eat cake in a stick form.
*Streusel is a crumbly topping of flour, butter, etc. to put on top of baked sweets.
Production Processes：
① Depositing the tartlet batter (System Depoly Tart Molding Machine)
② Foaming (System Depoly Tart Molding Machine)
③ Depositing the apple jam and caramel apple batter (System Depoly Tart Molding Machine)
④ Applying the streusel topping (System Depoly Tart Molding Machine)
⑤ Baking (18 min) (Tunnel Oven)
⑥ Removing the tartlets from the mold tray
Product information
- Weight
- 38g (tartlet batter: 18g, jam: 5g, caramel apple batter: 11g, streusel: 4g)
- Size
- L125mm×W25mm×H25mm
- Ingredients
- [Tartlet batter]
cake flour, butter, superfine sugar, whole egg, almond powder, skim milk powder, salt, baking soda
[Caramel apple batter]
butter, granulated sugar, whole egg, egg yolk, cake flour, bread flour, fresh cream, trehalose, apple liqueur, baking powder
[Streusel]
cake flour, butter, granulated sugar, 2 - 3.5mm sized almond, bread crumb, salt, cinnamon powder
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
