Print Recipe

Strawberry-rose cake

1.000 gr Damco strawberry cream cake mix
10 gr Damco cold binding agent
5 gr Salt
500 gr Whole egg
250 gr Butter, at 25°C
250 gr Whipping cream, unsweetened, at room temperature
400 gr Fruitease strawberry
150 gr Rose Water
150 gr Sugar
    Chocuise souplesse strawberry





Mix Damco strawberry cream cake mix and Damco cold binding agent. Add eggs and salt and mix until a smooth batter has formed. Add butter and cream and mix for 1 minute until smooth. Add Fruitease strawberries to batter and fill lined cake tins with 500 gr of the mixture. Place cakes into hot oven and turn oven down to 130°C. After 20 minutes, carefully cut lines with a knife which was dipped in oil.  
Cook the rose water and sugar to a syrup and, using a brush, cover the cakes with the syrup while hot. 
Once cooled, cover cake with Chocuise souplesse strawberry and decorate.

Baking time: 50-55 min
Baking temp.: 180°C, turn down to 130°C 
Quantity: 4 pieces


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