Ingredients

Sponge

800g Eggs

700g Sugar Caster 15kg 60106007

1kg AM Flour Hi Ratio Cake

10kg 50103815

Custard filling

600g AP Mix Custard Instant

15kg 50160777

1.5kg Milk

Filling

500g AP Filling Rasplum Natural

5kg 50106397

2.5kg Fresh cream, whipped

Finish

1.8kg Marzipan

180ml AP Apple Flavoured

Kularome 50105502

100g Additional marzipan, for rose garnish

10ml AP Raspberry Flavoured

Kularome 50105490

100g Icing Mixture 15kg 60105954, for dusting

Method

1. Sponge: Whisk eggs and Sugar Caster to a thick, pale sponge batter; fold through sifted AM Flour Hi Ratio Cake flour.
2. Bake in lined sheet pans at 180C for 12-15 minutes, cool then cut into approximately 50 small rounds (7cm), and slice each round into halves.
3. Custard Filling: Whisk AP Mix Custard Instant with milk on 1st speed for 1 minute, scrape down and then mix on 3rd speed for 5 minutes until thick and smooth. Allow to stand for 10 minutes.
4. Assemble each mini cake: take a layer of sponge, top with a spoon of AP Rasplum Natural, a layer of custard, then the second sponge round. Dome each mini cake generously with whipped cream to build the traditional rounded shape.
5. Chill briefly to firm up the cream dome.
6. Mix marzipan with AP Apple Flavoured Kularome and roll out thinly, cut into rounds and drape over each domed cake, smoothing down and trimming neatly at the base.
7. Tint a small piece of marzipan with a touch of AP Raspberry Flavoured Kularome in place of traditional rose colouring, and shape into tiny roses; place one on top of each cake.
8. Dust lightly with Icing Mixture to finish.