Aurea Soft Cake
A modern pastry sponge based cake
Aurea Soft Cake is a modern pastry cake designed to highlight a soft, moist sponge base combined with creamy fillings and decorative toppings. The recipe uses a professional cake mix to achieve a light texture, stable structure, and consistent baking results, making it suitable for pastry shops and bakery production.
The preparation begins by mixing the cake base with eggs, water, and oil or butter in a planetary mixer until a smooth batter forms. The batter is then poured into moulds and baked at approximately 180–200 °C for about 25–30 minutes, producing a delicate sponge with a tender crumb.
Once baked and cooled, the cake is enhanced with fruit preparations or flavored creams and finished with decorative elements such as fruit stripes, sliced almonds, or glossy glaze to create a visually attractive pastry product. The finishing glaze provides shine and preserves freshness.
Overall, the Aurea Soft Cake emphasizes:
- Soft and moist texture
- Versatile flavour combinations (fruit, creams, chocolate)
- Professional pastry presentation
- Ease of preparation using pastry mixes
| Ingredients | Preparation |
|---|---|
| 140g Fresh Butter | Place the softened butter in the stand mixer with the Aurea 40% Hazelnut Cream and mix using the paddle attachment. Then add the powdered sugar, vanilla, and spices, and whip at medium speed, taking care not to overwhip the mixture. Add the eggs mixed with milk, heated to about 35°C. Once the liquids are incorporated, finish with the sifted dry ingredients. Pipe or pour the batter into a buttered and floured mould. Bake at 180°C for the first 15 minutes, then lower to 160°C for another 10 minutes, opening the valve. (For even baking, place a perforated mat on top and a rack underneath to ensure uniform cooking). Blast-freeze the product, then spray with a mixture of chocolate and cocoa butter in a 2:1 ratio to create a chocolate coating that will protect the cake. Please Note: For a darker product with more pronounced cocoa notes, it is possible to replace the Domori Aurea 40% Hazelnut Cream Filling with the Domori Aurea Dark Chocolate Cream Filling. |
| 250g Domori Aurea 40% Hazelnut Cream Filling | |
| 130g Powdered Sugar | |
| 1 x Vanilla Bean | |
| 2g Star Anise Powder | |
| 200g Whole Eggs | |
| 100g Fresh Whole Milk | |
| 6g Baking Soda | |
| 190g "Weak" Flour | |
| 90g Hazelnut Flour |