These Bakbel products were used:



• No preservatives
• Rich in selected fruits
• Adapted packaging (1.1kg)

Concentrate Glaze Deluxe


Concentrate Glaze Deluxe :

• High water absorption: 50% up to 80%, a very economical product
• Freeze/thaw stable
• Excellent shine
• Good transparency
• Good stability on glazed surfaces
• Good time setting to allow perfect covering
• Deluxe Apricot and Strawberry contains 10% fruit
• Natural colour
• Can be reheated
• Easy to use

Concentrate Glaze Classic :

• Lower price 
• Excellent shine
• Same quality and advantages as above
• Water absorption : 40% up to 60%




Cremfilling Deluxe
Dulce de Leche (New)


• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness


Mango Travel Dulce de Leche


1. Traveling Cake

415g    Butter
415g    Sugar
415g    Eggs
254g    Flour
    7g    Baking Powder
277g    Almond Powder
  45g    Compound Mango


Cream the butter (room temperature) together with the sugar. Slowly add in the eggs and at the end the Mango compound. Sieve together flour and baking powder, add the almond power. Fold the dry ingredients into the butter mixture. the Bake at
160 C for approximately 40 minutes.  
Allow to cool.

2. Glaze

309g    Concentrate Glaze Neutral
  31g    Water
  25g    Compound Mango


Mix all ingredients together and bring to a boil.

3. Filling

824g    Fruit Filling Mango Diced 70%

4. Ganache Dulce de Leche

205g    Milk
175g    Cremfilling Dulce de Leche
620g    Milk Couverture
136g    Dark Couverture 66%


Bring milk to boil, pour over the chocolates and Crème Filling Dulce de Leche.
Store overnight in the refrigerator.

5. Montage

Pipe the ganache onto the cake.
Add onto the ganache the Mango filling.
Glaze the cake with the concentrated glaze.
Use the glaze at 75 C.