Brand New Cake Biscuit mix 500g
The tastiest cake bases are of course made with the Brand New Cake Biscuit mix. The mix comes in a small pack of 500g, which is more than enough to make one shortcrust or biscuit. All you need to add to the Brand New Cake Biscuit mix are some eggs and water. You can also use the base in layers, to make a layer cake. Between these layers you can spread some cream or jam for an extra tasty effect. You can really go either way with this biscuit mix!
This Brand New Cake Biscuit mix is ready-to-use and can be used immediately!
In no time at all, you can make the most delicious cake base with this mix from Brand New Cake. The mix is ready-to-use you just need to add water and eggs. After mixing, the batter, including the form, can go into the oven. After baking, you can decorate the bottom, spread it with a buttercream, fill it with a jam. Truly anything is possible!
Recipefor a biscuit Ø 24 - 26 or 20 x 20 cm
330 grams of biscuit mix, 250 grams of egg and 35 millilitres of water.
Preparation method for the Brand New Cake Biscuit mix
- Preheat the oven to 175°C (hot air 160°C).
- Mix the ingredients. Beat the batter for 7-8 min on the highest speed, then continue to mix on low speed for 2-3 min.
- Fill a greased baking tin with the batter and bake the cake for 30-35 min.
Ingredients
Sugar, wheat flour, wheat starch, emulsifiers E472b, E477, raising agents: E500, E341, E450, E336, E575, dried glucose syrup, skim milk powder, salt, thickener: E415. May contain traces of cereals containing gluten, egg, soya, milk and lupin.
For allergens, see fat printed ingredients.
Nutrient value per 100g
Energy value:1651kJ, 394kcal
Fats, of which: 3.1 g
Saturated: 2.7 g
Monounsaturated: 0.0 g
Monounsaturated: 0.1 g
Carbohydrates, of which: 87.1 g
Sugars: 44.3 g
Starch: 42.4 g
Fibre: 0.7 g
Protein: <3.5 g
Salt: 1.0 g
Specifications
- Content: 500 grams
- Store in a dry and cool place
On this page you can read about the quantities you need for baking, filling and lining cakes.
BrandNewCake Biscuit mix 500g 
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