Loli'lux

Ingredients

Grams
Cake
Tegral Satin Moist Chocolate Cake 250
Cremfil Classic Mango 90
Eggs 125
Water 12
Oil 100
Cake total 577
Coating
Carat Decorcrem 500 Carat Decorcrem Dark
Coating total 500
Macaroon
Cocoa Powder Premium 3
Castor sugar 250
Egg white 100
Almond powder 122
Carat Coverlux Milk Drops 60
Macaroon total 535

Working Method

Cake
  1. Mix all ingredients except Cremfil Classic Mango for 3 mins. at medium speed. 
  2. Bake at 180°C for 35 mins. 
  3. After baked, cool down and store in freezer for a while. 
  4. Cut into layers and stick with Cremfil Classic Mango. 
  5. Cut the cake with dia. 2cm and slip in a lollipop stick. 
  6. Dip in Carat Decorcrem Dark and place it on top of a thin bar of  Carat Coverlux Milk. 
  7. Finish it with macaron at both sides of lollipop and garnish with Cremfil Classic Mango on top.

Macaroon
  1. Mix 60g of castor sugar and egg white until fluffy. 
  2. Add Cocoa Powder Premium, almond powder, and 190 g of castor sugar. 
  3. Stir until smooth, split rounded shape using a piping bag. 
  4. Bake in deck oven for 25 mins at temperature of 250°C.