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Name: Gin Tonic Cake
Total time: 1 h 30 min
Ingredients: 2 eggs (size class M); 60 sugar; 50 g plain flour; finely grated peel of 1 organic lime; 70 ml of water; 1 packet of lemon sugar; 250 g mascarpone cheese; 200 g whipping cream; 60 ml gin (if using pink gin, add 20 ml more); 100 ml tonic; juice and zest of 1 organic lime; 2 presses of BAM vanilla paste; 1 packet lemon sugar; 80 g powdered sugar; 3,5 gelatine sheets (three and a half sheets); 20 ml of gin; 120 ml tonic; 30 g sugar (or to taste); a drop of green food colouring; 2 gelatine sheets; lime zest or chopped mint leaves, if desired

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Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

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We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

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Andraž Gavez

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Gin Tonic Cake

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Home /
Recipe /
Cake /
Gin Tonic Cake

Gin Tonic Cake

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 21

This cake reminds many of summer and the heat, and is also ideal for celebrations. Creamy, fluffy and refreshing. The Gin Tonic Cake is a fresh treat. It's the perfect accompaniment to a gin tonic, even better in the late afternoon under the sun on the terrace.

It is also excellent with pink gin and in combination with berries.

BAM tip: the first and most important rule of any pastry chef must be: follow the recipe from start to finish. As simple as this sounds and reads, in practice it usually is not. Sunday afternoon, unannounced guests, closed shops. There are two eggs in the fridge, the recipe calls for three.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

The recipe says that the flour must be of a specific type. We don't have exactly that flour at home, so we just use what we have. Often, when it comes to the required ingredients, we decide to "substitute on our own" and end up getting upset because the dessert is not what is shown in the recipe.

The ingredients in the recipe are sufficient to make 8 pieces of cake baked in an 18 cm baking tin.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the sponge cake:

2 eggs (size class M)
60 sugar
50 g plain flour
finely grated peel of 1 organic lime

to moisten the sponge cake:

70 ml of water
1 packet of lemon sugar

for the cream:

250 g mascarpone cheese
200 g whipping cream
60 ml gin (if using pink gin, add 20 ml more)
100 ml tonic
juice and zest of 1 organic lime
2 presses of BAM vanilla paste
1 packet lemon sugar
80 g powdered sugar
3,5 gelatine sheets (three and a half sheets)

for jelly:

20 ml of gin
120 ml tonic
30 g sugar (or to taste)
a drop of green food colouring
2 gelatine sheets
lime zest or chopped mint leaves, if desired

Instructions:

preparation process:

Preheat the oven to 180°C. Beat the eggs with the sugar and lime zest on high speed for 10 minutes. Sift the flour over the mixture and fold in with a spatula. Spread the mixture evenly on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the sugar mixture. Remove the baked sponge cake from the baking tray and cool on a wire rack.

While the sponge cake is cooling, prepare the cream. Whip the heavy cream and refrigerate. Soak the gelatine in cold water for 5 minutes. Mix the mascarpone cheese smoothly with the other ingredients. Take a few spoonfuls of the cream, heat it and dissolve the gelatine in it. Pour it over the rest of the cream and mix well. Finally, stir in the whipped cream with a spatula.

Cut the sponge cake into two equal layers. Trim the upper one to size 14 cm in diameter (4 cm less than the diameter of the cake). Place the lower, larger sponge on a tray, moisten it and place it in the ring. Coat it with less than half of the cream and flatten the surface. Place the smaller sponge on top of the cream, moisten it and spread the rest of the cream over the sponge, first filling the rim around the sponge. Level the surface and put the cake in the fridge to chill and firm up.

Soak the gelatine in cold water for 5 minutes. Heat the gin, tonic water and sugar in a small saucepan until the sugar melts. Add the colouring and stir well. Dissolve the gelatine in the warm liquid and cool the coating until lukewarm. Carefully pour the cooled glaze over the cream and refrigerate the cake for at least 4 hours.

Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

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Quick desserts

Preparation time: 45 min

Gin Tonic Cake

Preparation time: 1 h 30 min

Difficulty: 5

Number of ingredients: 21

Ingredients:

for the sponge cake

2 eggs (size class M)
60 sugar
50 g plain flour
finely grated peel of 1 organic lime

to moisten the sponge cake:

70 ml of water
1 packet of lemon sugar

for the cream:

250 g mascarpone cheese
200 g whipping cream
60 ml gin (if using pink gin, add 20 ml more)
100 ml tonic
juice and zest of 1 organic lime
2 presses of BAM vanilla paste
1 packet lemon sugar
80 g powdered sugar
3,5 gelatine sheets (three and a half sheets)

for jelly:

20 ml of gin
120 ml tonic
30 g sugar (or to taste)
a drop of green food colouring
2 gelatine sheets
lime zest or chopped mint leaves, if desired

Instructions:

preparation process

	Preheat the oven to 180°C. Beat the eggs with the sugar and lime zest on high speed for 10 minutes. Sift the flour over the mixture and fold in with a spatula. Spread the mixture evenly on an 18 cm diameter baking tray lined with baking paper (bottom) and bake for 15 minutes. While the sponge cake is baking, prepare the sugar mixture. Remove the baked sponge cake from the baking tray and cool on a wire rack.
	While the sponge cake is cooling, prepare the cream. Whip the heavy cream and refrigerate. Soak the gelatine in cold water for 5 minutes. Mix the mascarpone cheese smoothly with the other ingredients. Take a few spoonfuls of the cream, heat it and dissolve the gelatine in it. Pour it over the rest of the cream and mix well. Finally, stir in the whipped cream with a spatula.
	Cut the sponge cake into two equal layers. Trim the upper one to size 14 cm in diameter (4 cm less than the diameter of the cake). Place the lower, larger sponge on a tray, moisten it and place it in the ring. Coat it with less than half of the cream and flatten the surface. Place the smaller sponge on top of the cream, moisten it and spread the rest of the cream over the sponge, first filling the rim around the sponge. Level the surface and put the cake in the fridge to chill and firm up.
	Soak the gelatine in cold water for 5 minutes. Heat the gin, tonic water and sugar in a small saucepan until the sugar melts. Add the colouring and stir well. Dissolve the gelatine in the warm liquid and cool the coating until lukewarm. Carefully pour the cooled glaze over the cream and refrigerate the cake for at least 4 hours.
	Remove the ring from the cooled cake and decorate as desired.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Gin Tonic Cake

Ingredients:

for the sponge cake:

to moisten the sponge cake:

for the cream:

for jelly:

Instructions:

preparation process:

Premium BAM baking products.

Order ingredients with a 10% discount:

Vanilla paste, 70 g

Related products

Havermoutmixpakket

Surprise spread

GOLD, golden chocolate, 250 g

Passion fruit dressing, 200 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Gin Tonic Cake

Ingredients:

for the sponge cake

to moisten the sponge cake:

for the cream:

for jelly:

Instructions:

preparation process

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