DUTCH APPLE CAKE
Sweet Paste
METRIC YIELD: 2.300 kg
3 x 8” cakes
Ingredient Baker’s % Amount
Bread Flour *50.0 % 500 g
Pastry Flour *50.0 % 500 g
Baking Powder 0.5 % 5g
SF Butter, cubed 25.0 % 250 g
Shortening 25.0 % 250 g
Sugar 50.0 % 500 g
Whole Eggs 20.0 % 200 g
Corn Syrup 7.5 % 75 g
Salt 1.0 % 10 g
Vanilla Flavor 0.5 % 5g
Lemon Flavor 0.5 % 5g
Totals: 230.0 % 2300 g
KEY POINTS:
1. Place flour sifted with baking powder into machine mixing bowl. Add cubed butter and
use flat beater attachment at low speed to flake butter and shortening through flour until
well distributed. Do not over mix the ingredients to avoid premature incorporation of the
fat.
2. Place next 6 ingredients into hand mixing bowl. Use small hand wire whip to mix
ingredients until well blended.
3. Add egg-sugar mixture to flour-butter mixture in 1 stage and mix at low speed until
incorporated. Avoid over mixing since over mixing will yield a soft and brittle dough
that is very difficult to process. The dough should be firm and plastic.
4. Allow dough to rest and cool down in refrigerator before use.
5. Sheet dough to a thickness of approximately 5mm/1/5”. Cut out circular sheets to fit
bottoms of round layer cake pans. Use greased and paper lined cake pans (bottom) to
par-bake cake bases at 190°C/375°F until lightly browned. Allow to cool down before
use.
6. Grease sides and line sides of pans with strips of dough rolled 5mm/1/5” thick and
5cm/2” wide. Press dough strips firmly against sides of pans.
7. Fill the pans with prepared apple filling. Ø-20cm/8” layer cake pans, 5cm/2” deep,
requires approximately 1kg/2.2 lb. apple cake filling.
8. Cover filling with a lattice top of dough about 2.5mm thick. Egg-wash tops and bake
units at 190°C/375°F for approximately 45 – 50 minutes or until golden brown. Allow
cakes to cool down before de-panning.
