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Cold Pastry
linda 24 July 2025

Sponge Cakes

Fior fiore multicake

Brunella hazelnut

Pistacchio pure paste

Variegato red sour cherry

 

 

12 steps

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Classic sponge for cakes

Eggs 400g

Sunflower oil 400g

Water 400g

Fior fiore multicake 1000g

Brunella sponge for cakes

Sunflower seed oil 200g

Brunella hazelnut 200g

Eggs 400g

Water 400g

Fior fiore multicake 10000g

Pistachio sponge for cakes

Sunflower seed oil 200g

Pistachio pure paste 200g

Eggs 400g

Water 400g

Fior fiore multicake 1000g

Cherry sponge for cakes

Sunflower seed oil 200g

Eggs 400g

Variegato red sour cherry 400g

Fior fiore multicake 1000g

Preparation

Classic sponge for cakes

Step1

Scale all the ingredient in a mixing machine.

Step2

Start mixing with Pedal Tool.

Step3

When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Brunella sponge for cakes

Step1

Scale all the ingredient in a mixing machine.

Step2

Start mixing with Pedal Tool.

Step3

When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Pistachio sponge for cakes

Step1

Scale all the ingredient in a mixing machine.

Step2

Start mixing with Pedal Tool.

Step3

When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

Cherry sponge for cakes

Step1

Scale all the ingredient in a mixing machine.

Step2

Start mixing with Pedal Tool.

Step3

When everything will be mixed put in a baking tray 60X40 and cook it at 180°C por 10 min.

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