Group Sponge cake
Ingredient
KG
%
1.000
50.60
Egg
0.350
17.70
Rapeseed oil
0.325
16.40
Water
0.300
15.30
Total Weight: 1.975
Group Crumbs
Ingredient
KG
%
0.300
60.00
Butter
0.200
40.00
Total Weight: 0.500
Group Strawberry mousse
Ingredient
KG
%
Yoghurt 10%
0.400
36.40
Whipped double cream
0.400
36.40
0.260
23.60
0.040
3.60
Total Weight: 1.100
Group Meringue
Ingredient
KG
%
Sugar
1.700
54.80
Water
0.900
29.00
Water
0.400
12.90
0.100
3.30
Total Weight: 3.100
Group Filling
Ingredient
KG
%
0.200
-
Total Weight: 0.200

1. Mix the batter for the cake bottoms with wing for about 5 min at average speed.
2. Mix into a crumb dough.
3. Mix Bakels Actiwhite and water, leave to swell for 30 min.
4. Boil water and sugar to 121 C and beat this over the egg white mixture during quick whisking for 1 min, then whisk the batter cold at average speed.
5. Put crumbles in the bottom of a ring and distribute evenly over the bottom, fill with cake batter about 80 g in an 18 cm ring. Finishing by spreading a spiral of Bakels Les Fruits Strawberry around in the batter.
6. Bake in 180 C for about 15-18 min.
7. When the bottoms are cool, start by removing them from the rings and line the rings with plastic ribbons. Add a bottom and then a string Bakels Les Fruits Strawberry along the edge. Fill the remaining surface with the strawberry mousse, place the remaining mousse above the entire surface and then a bottom on. Put to freeze.
8. After the cake is frozen take it out of the rings, spread the meringue to desired appearance. Burn lightly and decorate after own preference.

Category

Category

Confectionery

Occasion

Occasion

Summer

Finished Product

Finished Product

Cake