Dulce de Leche Delight Snot Block

Dulce de Leche Delight Snot Block

Dulce de Leche snot block? You Bet!

Adding the Hispanic flare to your snot block can be a perfect fit in you panaderia. What better flavor that that of the traditional Dulce de Leche cake! The smooth rich flavor of Trigal Dorado’s Cajeta Repostero will bring that familiar flavor profile, but in a new adventurous treat.

Versatility is KEY!

What sets the Westco Snot Block products apart is the versatility. BakeMark provides various options to change or provide a plethora of flavor profiles to your snot block. Snot block is not your normal Napoleon or Vanilla Slice, the ability to change it to anything your customers are looking for. Who said that everything needs to be Vanilla? Not Us! Learn more about what Snot Block is and how it is so different in our Baker’s Mark Article “SNOT BLOCK IS HERE IN A BIG WAY”

Ingredients

BakeMark Products Used

Brand Product or Type SKU Link
Westco Snot Block Crust Base 30681
Westco Westco Snot Block Crème Filling Mix 30682
Trigal Dorado Cajeta Repostero 30867

Directions

MIX

Mix Snot Block crust base according to bag instructions. Let dough chill in the refrigerator for 20 minutes. Remove dough from refrigerator and roll dough out to a thickness of roughly 5mm. Place dough in a lined ½ sheet pan, cut excess dough around the pan.

NOTE: you will need 1lb 8oz of dough for a single layer and there will be about 4oz left over dough.

Utilize your docker and dock the dough layer, set oven temp to 375degrees, bake for 15 to 18 minutes.

SNOT BLOCK CREME FILLING

Mix Snot Block Crème Filling following bag instructions. Using a 20 inch piping bag fill bag with Snot Block custard and have it ready for filling Snot block.

ASSEMBLY

Place crust in a half sheet card board then spread 8 ounces of Trigal Dorado Cajeta Repostero, continue by pipping 8lb of Snot block crème filling, spread until a flat smooth surface. Place second crust layer on top to form a sandwich. Finish by spreading 1lb of Trigal Dorado Cajeta Repostero to frost Snot Block surface until flat and smooth. Using the tip of spatula zig zag from end to end  throughout the icing to draw a design

NOTE: Soften up Cajeta Repostero in microwave for 20 – 30 sec, it would help to spread easier.

Place Snot Block in the freezer for 4hrs or overnight, next day cut in to 2x3inch slices or desire slice size.