Drippy Cake

Tegral Satin Cream Cake
Tegral Satin CL Crème Cake 1000g
Whole Eggs 350g
Water 225g
Oil 300g
Deli Citron
Cake Coating
Carat Coverlux White
Cookie Base
Butter 675g
10x 300g
Eggs 100g
Vanilla 20g
Salt 4g
Flour 960g


Tegral Satin Cream Cake
  • Mix all ingredients on low for 1 minute, scrape and then mix on medium for 3 minutes.
  • Scoop or pipe into half sphere molds then fill with Deli Citron.
  • Bake at 350°F for 12-15 minutes. 
  • Once the cake is cooled, freeze the cake. 

Cookie Base
  • Cream the butter and 10x. Add the eggs and vanilla. Then add the flour and salt. 
  • Chill for 1 hour. 
  • Sheet to number 4. 
  • Cut into same size of circle as the cake. 
  • Bake at 350°F for 10-12 minutes.

  • Place the frozen cake upside down on scures and stand them in styrofoam. 
  • Coat them with Coverlux or Belcolade
  • Before the chocolate sets, put the cookie base on the bottom. 
  • Once the chocolate is set, take them off of the scures. 
  • Decorate as desired. 

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