PRODUCT NAME Frozen Baklava

INGREDIENT INFORMATION
(LIST ALL INGREDIENTS NEEDED TO PREPARE THIS RECIPE)
QUANTITY
INGREDIENT NAME DESCRIPTION
(E.G. 3
(E.G. ALL PURPOSE FLOUR)
CUPS)
SANDWICH
Phylo papers 10 pc
Butter 100 gr

ICECREAM
Milk 465 gr
Cornstarch 13 gr
Cream cheese 45 gr
Salt 2 gr
KDD thick cream 300 gr
Corn syrup 30 gr
Dulce de leche 100 gr
Sugar 100 gr
Vanilla essence 10 gr
Honey 20 gr

Walnut 80 gr Roasted
Pistachio slices 80 gr
Dulce de leche 200 gr

SYRUP
Sugar 150 gr
Water 180 gr
Honey 85 gr
Vanilla bean ½ stick
Cinnamon powder 1/16 tsp

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 METHOD OF PREPARATION
(LIST EXACT INSTRUCTIONS)
SANDWICH
1. Clarify the butter: Melt butter and let the solids fall to the bottom.
2. Over baking paper brush a sheet of phyllo dough with the clarified butter.
3. Lay another one on top and brush with butter.
4. Make a total of 2 piles of 5 sheet each.
5. Bake 190 for 5 min then place a baking paper on top and press down with another
tray and bake for another 5 min.
6. Remove the tray and baking paper from top and bake until golden.
7. Remove from oven and transfer to a cooling rack.
8. Let cool completely.
ICECREAM
1. Dissolve cornstarch with 2 TBSP of the milk. Set aside
2. Place cream cheese in a bowl. Set aside.
3. Bring milk, KDD thick cream, sugar, corn syrup and dulce de leche and honey to a
boil.
4. Add cornstarch and mix into boiling milk. Wisk non stop.
5. Let boil for 1 minute without stop whisking.
6. Strain over cream cheese. Mixing to dissolve the cream cheese completely.
7. Add vanilla essence.
8. Place the bowl with the cream over an ice bath, don’t stop whisking and mixing
until cream has cooled completely.
9. Remove from ice bath and cover with cling film to the touch of the cream to
prevent skin form forming.
10. Place in fridge over night to age or minimum 8 hours.
11. After 8 hours, place into icecream machine and churn until solid.
12. Remove from machine and fold in nuts.
13. Spread in the 26x26 cm mold previously lined with baking papar and cling film.
14. Pipe the dulce de leche all around and marble with help of a stick or knife.
15. Deep freeze until needed.
SYRUP
1. Boil all ingredients together and let cool down.
2. Strain out vanilla stick.
ASSEMBLE
1. Place the first sheet (of 5 phyllo dough) on the cake board.
2. Remove the icecream from the mold and place icecream block on top.
3. Cut excess phyllo from the side with help of a serrated knife.
4. Place the other phyllo sheets of top and flip to cut excess phyllo from the sides.
5. Place into cake box.
6. Pack syrup on a container.

Equipment needed:
1. Convection Oven.
2. Icecream machine
3. 26x26 cm square mousse frame

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 4. deep freezer or blast freezer.
5. Serrated knife.
6. Thick wire whisk
7. Rubber spatula
8. Fine strainer
9. Cooking pot
10. Induction
11. Cooling rack
12. Baking paper
13. Cling film
14. Offset spatula
15. Piping bag

Packaging
1. Cake box
2. Cake board
3. Sauce container 80ml or 100 ml.

PRODUCT NAME Family Molten

INGREDIENT INFORMATION
(LIST ALL INGREDIENTS NEEDED TO PREPARE THIS RECIPE)
QUANTITY
INGREDIENT NAME DESCRIPTION
(E.G. 3
(E.G. ALL PURPOSE FLOUR)
CUPS)
CAKE
Butter 300 gr
Milk chocolate 100 gr
Dark chocolate 100 gr
Caster sugar 350 gr
Vanilla essence 3 tsp
Eggs 4 pc
Cocoa powder 30 gr
Flour 200 gr

CREAM
Lactofil 230 gr
Icing sugar 30 gr
Vanilla bean ½ stick
Vanilla essence 3 gr

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 METHOD OF PREPARATION
(LIST EXACT INSTRUCTIONS)

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CAKE
1. Sift cocoa powder and flour together. Set aside
2. Melt both chocolates and butter together.
3. Add caster sugar and mix completely
4. Let cool down completely
5. Once cool, mix in eggs and vanilla.
6. Add flour and cocoa powder and mix until smooth and incorporated.
7. Pour into a 8 inch spring form cake pan previously lined with baking paper.
8. Bake 180C for 20 min.
9. Remove from oven and let cool down completely, at least 2 hours before removing
from pan.
10. Remove from pan, only remove side baking paper and use bottom baking paper to
package it.
11. Keep refrigerated up to 3 days.
CREAM
1. Beat all ingredients together until stiff peaks.
ASSEMBLY
1. Spread cream on top of the cake as wavy fluffy clouds on top.

Equipment
1. Convection oven
2. 8 inch spring form pan
3. mixer
4. rubber spatula
5. thick wire whisk
6. baking paper
7. induction

Packaging
1. cake box
2. cake board

PRODUCT NAME Cloud Cake

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 INGREDIENT INFORMATION
(LIST ALL INGREDIENTS NEEDED TO PREPARE THIS RECIPE)
QUANTITY
INGREDIENT NAME DESCRIPTION
(E.G. 3
(E.G. ALL PURPOSE FLOUR)
CUPS)
BASE
Oreo 250 gr
Butter 40 gr
Salt 2 gr

CHOCOLATE FILLING
Sugar 17 gr
Cornstarch 8 gr
Salt 1/8 tsp
Yolk 1 pc
Milk 180 gr
Dark chocolate 35 gr
Milk chocolate 15 gr
Butter 8 gr

DULCE DE LAYER
Condensed milk 250 gr cooked
Salt ½ teaspoon

CREAM
Lactofil 150 gr
Icing sugar 15 gr
Vanilla bean stick 1/4 stick
Vanilla essence 3 gr

GARNISH
Milk chocolate 100 gr

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 METHOD OF PREPARATION
(LIST EXACT INSTRUCTIONS)
BASE
1. Melt butter and set aside to cool.
2. Crush oreo not to full powder in a food processor , still crumbled.
3. Mix all 3 ingredients together until all oreo covered in butter.
4. Press the oreo to a pie for up to 3 to 4 cm tall on the sides.
5. Freeze for 10mins until it set hard

CHOCOLATE FILLING
1. Mix yolk, sugar, cornstarch and salt until smooth. Set aside
2. Place milk chocolate, dark chocolate and butter in a bowl. Set aside.
3. Bring milk to a boil.
4. Temper yolk mixture and bring it all back to the pot.
5. Wisk thoroughly and bring to a boil
6. Boil for 1 to 2 min, don’t stop mixing.
7. Strain over chocolates and butter.
8. Mix all together until chocolate and butter have melted and incorporated.
9. Place cling film to the touch and refrigerate for at least 3-5 hours, up to 3 days.

DULCE LAYER
1. Mix cooked condensed milk and salt all together

CREAM
1. Beat all ingredients together until stiff peaks.

ASSEMBLY
1. Spread the chocolate filling in the base and flatten the top using a small offset
spatula.
2. Place in the fridge for 30 minutes to set on top
3. Spread dulce layer on the top
4. Spread the cream mix on the top and flatten using the offset spatula
5. Grate milk chocolate using the thick cheese grater side all over the top of the pie
covering it thoroughly
6. Store refrigerated up to 48 hours.

Equipment
1. mixer with whisk attachment
2. induction
3. food processor
4. baking paper
5. thick wire whisk
6. deep cooking pot
7. fine strainer
8. cling film
9. small offset spatula

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 10. Grater
11. Piping bag

Packaging :
1. Cake Box
2. Plastic container 8 inch ( same with the saffron milk cake but 8 inch )

PRODUCT NAME Sticky Date Pudding

INGREDIENT INFORMATION
(LIST ALL INGREDIENTS NEEDED TO PREPARE THIS RECIPE)
QUANTITY
INGREDIENT NAME DESCRIPTION
(E.G. 3
(E.G. ALL PURPOSE FLOUR)
CUPS)
CAKE
Flour 420 gr
Baking soda 1 tsp
Baking powder 1 tsp
Salt ½ tsp
Madjool dates 270 gr
Water 430 gr
Butter 60 gr Melted
Caster sugar 200 gr
Molasses 30 gr
Eggs 1 pc
Vanilla essence 5 gr

SAUCE
Dark brown sugar 300 gr
KDD Vamping cream 520 gr
Dulce de leche 375 gr
Salt 5 gr

CINNAMON CRUMBLE
Milk powder 40 gr
Flour 40 gr
Sugar 25 gr
Cornstarch 12 gr
Salt ½ tsp
Butter 55 gr Melted

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 METHOD OF PREPARATION
(LIST EXACT INSTRUCTIONS)
NOTE: BATCH RECIPE FOR 8 SLICES
- 1 cake we use only 6 slices

CAKE
1. Mix flour, baking soda, baking powder and salt together. Set aside.
2. Blend hot water and dates together.
3. Add butter and melt all together.
4. In a mixer, mix eggs, sugar and vanilla.
5. Add flour mix and date mix interval until completely mixed.
6. Pour into a loaf tin
7. Bake in bain marie inside oven at 150C for 45-60 min.
8. Remove from water wait until completely cooled down.
9. Wrap in cling film and store up to 5 days in room temperature
SAUCE
1. Bring all ingredients together to a boil.
2. Set aside to cool down
CINNAMON CRUMBLE
1. Melt butter set aside.
2. Mix all dry ingredients together.
3. Pour melted butter over dry ingredients and mix until crumble big pieces
4. Bake 150C for 10-15 min until light golden.
5. Remove from oven and wait until cool to remove.
ASSEMBLY : ( only 6 slices you need on every cake)
1. Slice the cake 1.5 cm thick.
2. Place in a pyrex 3 slices overlapping each other and 3 slices overlapping each other
on the other side facing the opposite side.
3. Pour the hot sauce over them.
4. Place the crumble on the packaging on the side
5. Recommend to heat the pyrex 150C for 8-15 min just to warm up the sauce before
serving.

Equipment
1. Pyrex as approved size.
2. Mixer with whisk attachment
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 3. Induction
4. Blender
5. Convection oven
6. Baking paper
7. Loaf pan tin (25x10 cm aprox size)
8. Cooking pot
9. Rubber spatula

Packaging
1. Cake box
2. Container for crumble

PRODUCT NAME Basbousa (1 9 inch cake)

INGREDIENT INFORMATION
(LIST ALL INGREDIENTS NEEDED TO PREPARE THIS RECIPE)
QUANTITY
INGREDIENT NAME DESCRIPTION
(E.G. 3
(E.G. ALL PURPOSE FLOUR)
CUPS)
BASBOUSA
Eggs 2 pc
Yogurt 108 gr
Oil 110 gr Sunflower
Sugar 140 gr
Baking powder 4 gr 2/3 tsp
Course semolina 166 gr
Shredded Coconut 52 gr
Vanilla 5 gr
Coconut syrup monin 5 gr
Salt 3 gr

FILLING
Milk 415 gr
Cornstarch 40 gr
Sugar 80 gr
KDD thick cream 130 gr
Vanilla 5 gr

SYRUP
Sugar 150 gr

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Water 114 gr
Lemon juice 2 gr ¼ tsp
Orange blossom 2 gr ¼ tsp
Vanilla essence 2 gr ¼ tsp
Rose essence 2 gr 1/8 tsp
Coconut syrup monin 2 gr ¼ tsp

METHOD OF PREPARATION
(LIST EXACT INSTRUCTIONS)
BASBOUSA
1. Mix eggs, yogurt, oil and sugar together in a bowl. Set side.
2. In another bowl mix semolina, coconut and baking powder.
3. Add the liquids into the semolina mix and mix until smooth.
4. Add the vanilla, coconut syrup and salt. Mix completely
FILLING
1. Mix 45 grams of the milk with the cornstarch. Set aside.
2. Place KDD thick cream and vanilla in a bowl. Set aside
3. Bring the 370 grams of milk and sugar to boil.
4. Add the cornstarch slurry and bring to a boil for 1-2 minutes.
5. Strain over KDD thick cream and mix until incorporated.
6. Wrap with cling film to the touch and refrigerate for at least 5 hours.
SYRUP
1. Bring all ingredients to a boil.
2. Set aside to cool down completely.
ASSEMBLY
1. Pour 250 grams of the basbousa mix in the cake pan.
2. Bake 175C for 8-10 min until slightly golden the sides.
3. Pour ¼ of the syrup.
4. Let cool down completely. *place in freezer or blast freezer for 5-10 min to fasten
the process.
5. Spread 500 grams of the filling on top.
6. Spread 250 grams of the basbousa mix on top and spread evenly with help of an
offset spatula.
7. Bake at 175C for 15-20 min until golden on top.
8. Remove from oven and pour ¼ cup of syrup on top.
9. Set aside to cool down completely.
10. Keep refrigerated up to 24 hours.

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 11. Before sending out bake in 175C until a little darker than honey golden and fully
heated up.
12. Send in cake box with left over syrup on the side.

Equipment
1. Convection oven
2. Mixer
3. Rubber spatula
4. Cooking pot
5. Fine strainer
6. Thick wire whisk
7. Small off set spatula
8. 9 inch aluminum cake pan

Packaging
1. cake box. 2. Container for syrup

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