Bakels
Baking ingredients since 1904

BANOFEE PIE

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Desserts and Patisserie - Premixes
Recipe No:  R726c
Group  Ingredient KG
1 PETTINA CRUMB MIX 0.500
 
  MORAH CAKE or Butter (melted) 0.300
 
2 BAKELS CARAMEL FILLING 1.800
  Total Weight 2.600
Method:  1. Mix Group 1 thoroughly together using dough hook.
2. Press into lightly greased tins or foil containers.*
3. Spread evenly Group 2 on each prepared crumb base.
4. Store in refrigerator until required.
5. Remove completed Banofee Bases from foil tins.
6. Carefully arrange fruits of your choice in an attractive manner on top of caramel filling.
7. Using fresh cream prepared with PETTINA CREAM STABILISER pipe rosettes on top of fruit.
8. Finish with grated shavings using CHOCKEX SUPREME.
9. Cut into desired segments.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  * The above recipe is sufficient for six 18cm (7 inch) diameter tins.