Dessert Bulk Book Feb 2015

AMERICAN BUTTER CAKE
APRIL 2014
India
Commissary Prep
Yield:
Shelf Life:
9 INCH MOLD (8 PCS)

3 DAYS
STATION MEASURE
272 GM
300 GM
10 GM
1 GM
1 no
118 GM
30 GM
226 GM
2 EA
5 GM
118 GM
160 GM
FOR Base
All purpose Flour
Castor sugar
Baking Powder
Salt
Eggs
Butter
Milk
FOR TOP Filling
Philadelphia Cream Cheese
Eggs
Vanilla Extract
Butter
Icing Sugar
METHOD OF PREPARATION/PROCEDURE
1. Pre heat Oven to 170c and Line the cake Molds with butter paper and grease with melted
butter.
2. In bowl combine Flour , castor sugar, baking powder and salt

3. Add the eggs ,melted butter and milk and mix with hand until it forms dough.(do not over
4.
5.
6.
7.
8.
mix)
Press dough evenly at bottom of each ring mold. Set Aside.
Note: When pressing the bottom layer into the cake pan, dampen your fingers with water to
prevent sticking and giving finish base
To make top layer Beat the cream cheese until smooth. Slowly add the beaten eggs, vanilla,
and melted butter until mixture is smooth and creamy
Add the sifted powdered sugar and beat again until the mixture is smooth and creamy; pour
on top of bottom layer.
Bake in an oven for 40-50 minutes. Remove from oven and cool completely before
removing from molds. Cut in 8 pieces
This material is the sole property of California Pizza Kitchen, Inc. The intended use of this material is for instructional purposes only within the
facilities of California Pizza Kitchen. Any unauthorized use (or copying) of this material, or any part thereof, is strictly prohibited and will result in
criminal prosecution.
CALIFORNIA PIZZA KITCHEN, INC.
Copyright 1991
BUTTERMILK
02/01/10
India
Yield:
Shelf Life:
525 ml
As required
STATION MEASURE
250 gms
250 gms
Amul Curd
Cold Water
1.
Combine ingredients and let sit in the refrigerator for 1 hour.
2.
Use in recipe as needed.
Copyright 1991
CHOCOLATE BANANA CAKE PREP

02/01/10
India
Yield:
Shelf Life:
5 mould
3 Days
STATION MEASURE SPONGE

714 gm
All Purpose Flour
171 gm
Cocoa Powder
19 gm
Baking Soda
571 gm
butter
1143 gm
Castor Sugar (Granulated)
11 ea
Eggs
86 gm
Coffee Powder
14ml
Vanilla Essence
571ml
Buttermilk
71 gm
Cake Gel
STATION MEASURE CHOCOLATE GANACHE
1000 ml
Heavy Cream
1500 gm
Dark Chocolate
STATION MEASURE BANANA CREAM
1 0ea
Fresh Bananas
625 GM
Heavy Whipped Cream
1. Preheat oven to 170C.
2. Sift flour, cocoa powder and baking soda together 3 times.
3. Cream butter and sugar until light & fluffy. Add the eggs one at a time beating well after each
addition.
4. Combine the buttermilk, coffee powder and vanilla essence.
5. Mix in 1/3 of the dry ingredients with half of the wet ingredients. Repeat with the dry and wet
ingredients, finishing with the dry ingredients.
6. Divide the batter into 3 equal parts and pour in cake mold.
7. Bake for approximately 1 hour or until the center comes out clean.
8. Meanwhile, in a sauce pan, combine dark chocolate and cream. Bring to a boil. Over low flame,
stir continuously melting the chocolate.
9. When chocolate is melted remove from the flame and set aside to cool.
10. Refrigerate for about 1 hour. Take out. Whip the ganache with an electric beater on an ice bed
until stiff peaks form.
11. In a bowl, mash the bananas and then mix in the whipped cream. Set aside.
12. Cut the sponge into two. Sandwich the banana cream between the 2 layers for about 1.5 cm in
height.
13. Spread the chocolate ganache on the top of the sponge. Garnish with dark chocolate flakes.
Copyright 1991
CHOCOLATE BANANA CAKE PREP (EGGLESS)

15/11/10
India
Yield:
Shelf Life:
4 molds
3 Days
STATION MEASURE SPONGE

1800 gm
Eggless Chocolate premix flour (Pillsbury)
1000ml
Water
250 ml
oil
70gm
Coffee powder
STATION MEASURE CHOCOLATE GANACHE
800ml
Heavy Cream
1200 gm
Dark Chocolate
STATION MEASURE BANANA CREAM
8 ea
Fresh Bananas
500 GM
Heavy Whipped Cream
STATION MEASURE BANANA CREAM\
35 GM
Chocolate curls
NOTE: Oven temperature should be set to 150C.
Preheat oven to 150C.
1.
Sift flour well.
2.
Mix the water oil, coffee powder well and mix with the flour for 10 minutes with a beater
3.
Divide the batter into 3 equal parts and pour in cake mold.
4.
Bake for approximately 45 hour or until the center comes out clean. Remove the pans from the oven and
5.
let it cool
Meanwhile, in a sauce pan, combine dark chocolate and cream. Bring to a boil. Over low flame, stir
6.
continuously melting the chocolate.
When chocolate is melted remove from the flame and set aside to cool.
7.
Refrigerate for about 1 hour. Take out.
8.
Cut the sponge into two. Sandwich half the banana cream between the 2 layers for about 1.5cm in
9.
height.
10. Spread the remaining chocolate ganache on the top of the sponge. Garnish with dark chocolate flakes.
Copyright 1991
CHOCOLATE BROWNIE PREP

02/01/10
India
Yield:
Shelf Life:
40 Portions (2Pans)
3 Days
STATION MEASURE - BROWNIE MIXTURE

2720gm
Granulated Sugar
55 ml
Vanilla Essence
1810 gm
Butter
454 gm
Cocoa Powder
600 gm
All Purpose Flour
21 ea
Eggs
600 gm
Chocolate Chips
STATION MEASURE - HOT FUDGE SAUCE
1000 gm
Dark Chocolate
500 gm
Butter, Unsalted
250 ml
Milk
NOTE: Oven temperature should be set to 170c.
1.
Melt butter over medium heat.
2.
Whisk sugar and vanilla essence together in a bowl.
3.
Add melted butter into sugar mixture, mix for about 5 minutes.
4.
Add cocoa powder to butter and sugar, mix for 2 minutes.
5.
Scrape down sides and bottom of bowl and slowly add the flour. Mix for 2 minutes and scrape the
sides of the bowl again. Add Half chocolate chip in mixture
6.
Add eggs one at a time to the bowl while mixer is running. Mix until batter is smooth.
7.
Line trays with butter paper and grease with butter.
8.
Pour the batter into the trays, using a spatula to push batter into the corners.
9.
Gently slam the trays against a hard surface to remove any air pockets. Garnish with reminder
choco chips.
10.
Bake for about 48 minutes or until a toothpick inserted into the center comes out clean.
11.
Remove trays from oven and allow to cool.
METHOD OF PREPARATION/PROCEDURE FOR HOT FUDGE SAUCE
1.
Melt butter and chocolate in a saucepan, and add milk.
2.
Mix well until chocolate is completely melted and sauce reaches a smooth color and consistency.
Copyright 1991
RED VELVET CAKE PREP

02/01/10
India
Yield: 5 moulds
Shelf Life: 3 Days
STATION MEASURE - CAKE

407 gm
Butter
885gm
All-Purpose Flour
57 gm
Coca Powder
21 gm
Baking Powder
1000 gm
8 .5 no.
Eggs
10gm
Vanilla Essence
57 ml
Red Food Coloring
571 ml
Buttermilk
14gm
Baking Soda
42.5 gm
White Vinegar
71 gm
Cake Gel
STATION MEASURE - CREAM FROSTING
2235 gm
Philadelphia Cheese(7 packets)
1560 gm
Icing Sugar (Powdered)
710 gm
Butter
250 gm
White chocolate for garnish
NOTE: Oven temperature should be set to 170c.
METHOD OF PREPARATION/PROCEDURE FOR CAKE
1. Butter the baking pans and dust with flour
2. In a mixing bowl, sift the flour, baking powder, and cocoa powder together.
3. In a separate bowl, combine butter and sugar and beat until light and fluffy.
4. Add eggs one at a time to the butter and sugar mixture and beat well after each addition. Add
vanilla and flour mixture.
5. Prepare buttermilk using equal quantities of curd and water. Add the red food coloring to mixture
and mix well.
6. Add buttermilk to the batter and mix well.
7. In a small mixing bowl, dissolve baking soda in the vinegar and add to the batter. Mix well but
avoid over-beating.
8. Divide the batter equally into 5 moulds and bake until a toothpick inserted into the center comes
out clean, approx. 40-45 min.
9. Remove pans from oven and let cool.
10. Using a serrated knife, trim the tops of the cakes to level the surface. Cut each cake into two.
METHOD OF PREPARATION/PROCEDURE FOR FROSTING
1. In a bowl, combine the Philadelphia cheese, sugar and butter and beat until light and fluffy.
2. Add vanilla essence; scrape down the bowl to mix well.
3. Chill in the refrigerator for 1 hour.
4. Place a layer of cake on the turntable and spread the frosting about 2 cm in height.
5. Follow the same procedure for the remaining cake layers.
6. With remaining frosting finish the sides of the cake. Refrigerate and divide.
Copyright 1991
RED VELVET CAKE PREP (EGGLESS)

15/11/10
India
Yield:
5 mould
Shelf Life: 3 Days
STATION MEASURE - CAKE

2417gm
1500gm
267 gm
125 gm
75gm
Vanilla eggless premix (Pillsbury)

Water
Oil
Cocoa powder
Red Food Coloring
STATION MEASURE - CREAM FROSTING

1615 gm
Philadelphia Cheese(7 packets)
1125gm
Icing Sugar (Powdered)
510 gm
Butter
250 gm
White chocolate for garnish
NOTE: Oven temperature should be set to 150C.
METHOD OF PREPARATION/PROCEDURE FOR CAKE
1. Butter the baking pans and dust with flour
2. In a mixing bowl, sift the flour and cocoa powder together.
3. In a separate bowl, combine oil, water and red food coloring
4. Add the liquid mix to the flour and mix well with electric beater for 10 minutes
5. Divide the batter equally into 5 moulds and bake until a toothpick inserted into the center comes out
clean, approx. 40 45 min.
6. Remove pans from oven and let cool.
7. Using a serrated knife, trim the tops of the cakes to level the surface. Cut each cake into two.
METHOD OF PREPARATION/PROCEDURE FOR FROSTING
1. In a bowl, combine the Philadelphia cheese, sugar and butter and beat until light and fluffy.
2. Add vanilla essence; scrape down the bowl to mix well.
3. Chill in the refrigerator for 1 hour.
4. Place a layer of cake on the turntable and spread the frosting about 2 cm in height.
5. Follow the same procedure for the remaining cake layers.
6. With remaining frosting finish the sides of the cake.
7. Refrigerate and divide the cake into 8 portions.
Copyright 1991
SABAYON
02/01/10
India
Yield:
Shelf Life:
1 litre
STATION MEASURE
5 ea
150 gm
500 grams (1 tub)
180gm
210 gm
Egg Yolks
Castor Sugar
Mascarpone Cheese (room temperature)
Amul Cream
Whipped Rich cream
40gm
12 gm
25 gm
Sula Satori Merlot

Nescafe Powder
Milk
1. Combine egg yolks and sugar in a stainless steel bowl and whisk until well blended.
2. Place the bowl over a sauce pan of simmering water (do not allow water to touch the
bottom of the bowl). Beat until mixture triples in volume.
3. Cover and refrigerate until well chilled.
4. While that mixture is cooling, remove mascarpone from tub. Place it in a stainless steel
bowl and beat with a spoon or spatula to achieve a creamy consistency. Set aside and allow
the cheese to warm up to room temperature do not apply heat to the cheese; this will
cause the sauce to break.
5. Now add castor sugar to mascarpone cheese and beat with hand blender till sugar
dissolves. Blend in Amul cream to the mixture. Now mix coffee powder with red
wine and mix with egg yolk mixture
6. Fold half whipped cream with egg yolk mixture and fold this lightly with mascarpone
mixture.
7. Gently fold the remaining half of the whipped cream in above mixture. Add milk to adjust
the consistency of the mixture.
8. Cover, label and refrigerate.
Copyright 1991
STICKY TOFFEE PUDDING PREP

02/01/10
India
Yield:
40 Portions (2 mould)
Shelf Life: 3 Days
STATION MEASURE - PUDDING

1000gm
All-Purpose Flour
40 gm
Baking Powder
1200 gm
Pitted Dates
2000 ml
Boiling Water
35 gm
Baking Soda
800 gm
Unsalted Butter, Softened
1040 gm
Castor Sugar
16 each
Eggs
24 ml
Vanilla Essence
STATION MEASURE - TOFFEE SAUCE
900 gm
Butter, Unsalted
1200 ml
Heavy Cream
2000 gm
Light Brown Sugar
1000 ml
Water
NOTE: Oven temperature should be set to170C.
METHOD OF PREPARATION/PROCEDURE FOR PUDDING
1. Butter the baking tray.
2. Sift the flour and baking powder together.
3. Finely chop the dates.
4. In a sauce pan, bring the water to a boil and add the chopped dates. Cook the dates until the water
evaporates.
5. Add baking soda to the sauce pan, stirring consistently. Set aside to cool.
6. In a bowl, beat sugar and butter until light and fluffy. Add eggs and vanilla and blend well.
7. Gradually beat in flour and baking powder mixture.
8. Add dates mixture to the batter and fold with a rubber spatula until blended.
9. Put the mixture in the baking tray. Bake for 40- 45 minutes or until pudding is set and firm on top.
METHOD OF PREPARATION/PROCEDURE FOR TOFFEE SAUCE
1. Combine butter and light brown sugar in a sauce pan and bring to a boil.
2. When sugar is melted, add heavy cream and water. Cook until sauce reaches the desired
consistency.
3. Prick the pudding with a fork, and pour the toffee sauce over the pudding while it is still piping hot.
4. Place the pudding in the oven for 7 minutes to allow the sauce to soak into the pudding.
5. Add roasted pecans to the remaining sauce.
6. Serve piping hot & drizzle the toffee sauce over the pudding.
Copyright 1991
TIRAMISU PREP
02/01/10
India
Yield: 40 Portions
Shelf Life: 3 Days
STATION MEASURE - SABAYON MASCARPONE MIXTURE

7500 gm
Mascarpone Cheese
60 no.
Egg Yolks
500 gm
400 gm
Sula Satori Merlot
1200 gm
Heavy Cream
50gm
Coffee Powder
1500gm
Castor Sugar
STATION MEASURE - ESSPRESSO KAHLUA MIXTURE
600 gm
Kahlua
50 gm
Coffee Powder
80 ea
Ladyfingers
2000 gm
Whipped Cream
1. In a medium mixing bowl, beat Mascarpone with a spatula until smooth and creamy. Set aside and allow to
reach room temperature (about 1 hour).
2. In another medium mixing bowl, combine the egg yolks, 500 gm sugar and whisk until blended.
3. Transfer the mixture to the top half of a double boiler and place it over simmering water over medium high
heat. With a whisk, beat the mixture until it triples in volume (5 min).
4. Remove from heat, cover and chill thoroughly in the refrigerator.
5. In a medium mixing bowl, combine mascarpone and reminder sugar and mix well. Add amul Cream and satori
wine , and coffee to it. Add sabayon to this mixture. In separate bowl whip cream till peak forms.
6. Using a spatula, fold whipped cream mixture into Mascarpone mix.
7. Pour into moulds equally.
8. Cover and refrigerate.
METHOD OF PREPARATION/PROCEDURE FOR SABAYON TOPPING SAUCE
1. In a mixing bowl, stir 1 cup of the Sabayon Mascarpone mixture and thin it with milk.
METHOD OF PREPARATION/PROCEDURE FOR COFFEE AND KAHLUA MIXTURE
1. In a small bowl, mix Kahlua and coffee powder.
METHOD OF PREPARATION/PROCEDURE FOR VANILLA WHIPPED CREAM
1. In a mixing bowl, combine the cream, sugar and vanilla extract.
2. Beat with a beater until soft peaks form
METHOD OF PREPARATION/PROCEDURE FOR AASEMBLY
1. In a mixing bowl, fold 1 cup of the Sabayon-Mascarpone mixture into cup if the whipped cream.
2. Spread a small amount of this mixture into the bottom of a 10x6 baking dish, forming a 1/8 layer.
3. Dip 10 lady fingers into the espresso mixture (2 seconds). Transfer to a dry surface.
4. Gently press the soaked ladyfingers in the layer of Sabayon whipped cream.
5. Spread the remaining Sabayon whipped cream over the soaked ladyfingers and gently tap the pan to release
any air bubbles. Smooth the surface with a spatula.
6. In the same way, soak the remaining ladyfingers and arrange them in the baking dish. Spread the remaining
Sabayon-Mascarpone Mixture over the second layer of ladyfingers and smooth the surface with a spatula.
7. Cover and refrigerate at least 12 hours.
Copyright 1991
WHITE CHOCOLATE STRAWBERRY CHEESECAKE PREP

02/01/10
India
Yield:
Shelf Life:
3 Cake
3 Days
STATION MEASURE OREO COOKIE CRUST

Oreo Cookies(100gm pkt)
6pkts
Melted Butter
150gm
STATION MEASURE CHEESECAKE FILLING
1800gm
Philadelphia Cream Cheese
700gm
Hung Curd
700 gm
8ea
Eggs
4ea
Egg yolk
18 gm
All Purpose Flour
12 gm
Corn Flour
12 ml
Vanilla Extract
260 gm
Double Cream
120 gm
Strawberry Crush
STATION MEASURE Whipped Cream
80 gm
White Chocolate(For Garnish)
20 gm
Strawberry chocolate (for Garnish)
62 ml
Heavy Whipped Cream
3 ml
Vanilla Extract
1. Preheat oven to 140C. Place pan of hot water in bottom of oven.
2. Prepare lose bottom aluminum moulds.
3. Mix the crust ingredients and pat on the bottom and side of the prepared mould.
4. Using a high-speed mixer beat the cream cheese and sugar until creamy.
5. Add Curd, Heavy Cream, eggs, yolk and beat until just mix, scraping the sides of the bowl a few
times and mixing after.
6. Add flour, Corn flour, vanilla. Beat just until mixed and creamy.
7. Pour half of the batter into pan on top of the crust.
8. Carefully and evenly, spoon half the strawberry preserves on top of the batter.
Do not let any preserves touch the side of the pan.
9. Gently pour the remaining batter on top being careful not to disturb the preserves.
10. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp
knife, carefully cut through the preserves and into the cake to produce a swirled design.
11. Bake at 140C for 1 hours. Chill for minimum 6 hrs before cutting the cake.
Form a thin layer icing with whipped cream and garnish on top with white chocolate curls.
Copyright 1991
SHIVAJI MILL FLOUR DOUGH

April 2014
India
Commissary Prep
Yield:
Shelf Life:
46 KG
15 days frozen
METRIC MEASURE
25 Kg
2800 gm
480 gm
1200 gm
240 gm
920 gm
16 kg
1800 gm
Shivaji Mills flour

Shivji Mills semolina
Salt
Sugar
Fresh yeast
Olive oil blend
Cold water
Old dough
1. In a clean mixing bowl, add sugar, fresh yeast, old dough and cold water and let is mix on slow
for 4-5 minutes
2. While the machine is mixing the other ingredients, weigh in the refined flour, semolina and salt.
Mix them and keep aside.
3. Add the flour mixture to the machine and let it mix on slow for another 4 minutes until gluten is
formed
4. Add the olive oil blend and set in speed to high for 7 minutes
5. Once ready, move it to a cool place on a table top and cover with cling film to avoid drying
6. Portion as required and arrange in trays and store in freezer immediately to freeze the dough
and avoid proofing.
Dough weights are defines as 125 gm, 240 gm and 420 gm
Copyright 1991
SHIVAJI MILL FLOUR MULTIGRAIN DOUGH

April 2014
India
Commissary Prep
Yield:
Shelf Life:
45 KG
15 days frozen
METRIC MEASURE
2500 gm
22.5 kg
3100 gm
250 gm
2600 gm
2500 gm
7 kg
1700 gm
1800 gm
250 gm
750 gm
250 gm
Multi grain flour concentrate

Shivaji Mills flour
Shivaji Mills semolina
Salt
Sugar syrup
Water
Ice
Olive oil blend
Water
Castor sugar
Compressed yeast
Olive oil
1. Mix the dry ingredients together in a bowl (multigrain flour concentrate, flour, semolina and
salt)
2. To the dough machine, add the sugar syrup, 2.5 kg water, 1.7 kg olive oil blend and ice and keep
mixing on medium speed for 2minutes
3. Prepare a slurry with 1.8 kg water, compressed yeast and castor sugar and let it rest for 2-3
minutes for yeast activation
4. Add the yeast mix to the dough machine and let it run on medium speed for 3 minutes or until
the ice melts
5. Add the dry flour mixture to the dough mixer and run on slow speed for 4 minutes. Then put on
high speed for 3 minutes.
6. Once the dough is formed, add 250 gm of olive oil blend and let it mix on slow for 1-2 minutes
until oil is absorbed
7. Remove the dough from the dough mixer and let it rest on a greased surface for 2-3 minutes
8. Cover with cling film and portion as required. Cover and hold it in freezer.
Copyright 1991

Dessert Bulk Book Feb 2015

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AMERICAN BUTTER CAKE

9 INCH MOLD (8 PCS)

2. In bowl combine Flour , castor sugar, baking powder and salt

CALIFORNIA PIZZA KITCHEN, INC.

CALIFORNIA PIZZA KITCHEN, INC.

CHOCOLATE BANANA CAKE PREP

STATION MEASURE SPONGE

CALIFORNIA PIZZA KITCHEN, INC.

CHOCOLATE BANANA CAKE PREP (EGGLESS)

STATION MEASURE SPONGE

CALIFORNIA PIZZA KITCHEN, INC.

CHOCOLATE BROWNIE PREP

STATION MEASURE - BROWNIE MIXTURE

CALIFORNIA PIZZA KITCHEN, INC.

RED VELVET CAKE PREP

STATION MEASURE - CAKE

CALIFORNIA PIZZA KITCHEN, INC.

RED VELVET CAKE PREP (EGGLESS)

STATION MEASURE - CAKE

Vanilla eggless premix (Pillsbury)

STATION MEASURE - CREAM FROSTING

CALIFORNIA PIZZA KITCHEN, INC.

Sula Satori Merlot

CALIFORNIA PIZZA KITCHEN, INC.

STICKY TOFFEE PUDDING PREP

STATION MEASURE - PUDDING

CALIFORNIA PIZZA KITCHEN, INC.

STATION MEASURE - SABAYON MASCARPONE MIXTURE

CALIFORNIA PIZZA KITCHEN, INC.

WHITE CHOCOLATE STRAWBERRY CHEESECAKE PREP

STATION MEASURE OREO COOKIE CRUST

CALIFORNIA PIZZA KITCHEN, INC.

SHIVAJI MILL FLOUR DOUGH

Shivaji Mills flour

CALIFORNIA PIZZA KITCHEN, INC.

SHIVAJI MILL FLOUR MULTIGRAIN DOUGH

Multi grain flour concentrate

CALIFORNIA PIZZA KITCHEN, INC.

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