Award winning cake and technology! This cake and technology was awarded the Best Food Service Innovation in Dubai at Gulfood 2017, in February. It's recipe is finally available, the cake is filled with liquid sauce, and i you slice it, it's sides shows a heart shape all around the cake!

Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

Mix the margarine and powdered sugar until it is creamy, then add the egg yolk one by one. Whip the egg white with the granulated sugar until they form stiff peaks. Mix the whipped egg white with the creamy margarine, then add the pre-mixed dry ingredients. Bake 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 230 g, the other 180 g. Bake it at 230 °C for approximately 10-12 minutes.

Light summer mousse cake, can be filled with any fruit sauce. We prepared it with blueberries.

Crush the dry ingredients together with the butter and knead it with quick hand movements. Roll out the dough and pre-bake it in a cake ring at 200 °C for 10 minutes. Making the small hearts used for decoration requires approximately the same amount of dough. After baking, dip the bottom in chocolate.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread a round sheet on baking paper using the metal cake ring found in the box. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 0.12 kg, the other 0.18 kg. Bake it at 230 C for approximately 8-10 minutes.

Beat the sugar and the whole egg warmed to approximately 75 C (but do not let it boil!) until it forms peaks. Mix the grated carrots with oil, then add the beaten egg whip. Gradually add the mixed dry ingredients. Use the silicone mould release spray, fill in the the dough. Bake at 175 °C for approximately 40-45 minutes. Right after baking, turn it on the rack and cut it off the ring.

Half an apple cut into cubes. Scratched inside of half of a vanilla Place a silicone-coated baking paper on a flat baking pan and then place the metal frame onto. Mix the butter, powdered sugar and vanilla until mousse-like, add the eggs and the oil and then the apple and the flour. Spread the sponge cake base evenly in the metal frame and bake it at 210 °C for 10-12 minutes.

Crush all ingredients together except the egg yolk and then quickly make a smooth dough with the egg yolk. Leave the dough in the oven and then knead it again a bit. Flatten it on a board spread with flour. We need two thin sheets to pierce with the metal ring. Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough. Bake it at 180 °C for 25 minutes.

We present a new way of using the Zila Cake Mould. The point is to avoid fixing materials in the recipes for softer creams. Thus, with this procedure we can fill mousses or even tiramisu in the Zila Cake Mould without adding gelatine.

Prepare the cake mould

Turn the silicone mould upside down and grease the holes on the bottom thinly with anti-stick spray (use your fingers). Place the metal frame on a baking plate covered with baking papers.   Mix the egg yolk with the lemon shell and the vanilla but do not make a mousse. Whip the egg white with the sugar into a mousse that is not too hard and then mix it with the part containing the yolks and add the flour gradually. Put the mousse into a decoration bag having a plain tube. Fill the chambers on the bottom of the silicone mould until full and bake it at 200 °C for 10-12 minutes. As soon as it is baked, take out the small sponge cakes and turn the silicone mould upside down. We still don’t need the metal frame but spray the silicone form. Fill the silicone mould with the decoration bag in about 1 cm so we get a thin sponge cake grate. Bake it too at 200 °C for 10-12 minutes. After baking leave the sponge cake grate in the mould. Put the rest of the sponge cake mousse in the prepared metal frame and make it a thin layer, then bake it at 200 °C for 10-12 minutes. After the sponge cake layer is baked take off the metal frame and place around the sponge cake grate in the silicone mould. So now we have a sponge cake layer (the baking paper is still left on it) and 25 small sponge cake cubes.

Place a baking paper on the baking plate and then the 1-cm high baking ring on it. Separate the eggs and then whip the whites with the sugar to a cream not too hard. Then mix the yolks into it and carefully mix the flour too. Spread the dough in the prepared cake ring evenly. Bake it in a preheated oven of 210°C for 12-13 minutes.