| Ingredients sponge cake: | ||
| 1.000 | gr | Damco moscovic |
| 800 | gr | Whole egg |
| 50 | gr | Water |
| 25 | gr | Lemon raspel |
Instructions for sponge cake:
Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes. Pour the batter onto a baking tray lined with baking paper. Spread it out to form a nice rectangle that is approx. 1-2 cm thick, or use a baking tray.
| Ingredients crème Suisse: | ||
| 200 | gr | Damco custard powder Top R |
| 500 | gr | Water |
| 700 | gr | Cream (35% fat) |
Instructions for the Crème Suisse:
Mix Damco custard powder Top R and water at the highest speed for 3 minutes, then fold in the whipped cream (make sure the whipped cream isn’t too stiff).
| Other ingredients: | ||
| 500 | gr | Frucaps strawberry fruit filling |
| 2.500 | gr | Whipped cream |
Putting it all together:
Place a thin sheet of sponge cake in a 60 x 40 cm frame and place the Crème Suisse on top. Then add a sheet of sponge cake to that and then Frucaps strawberry fruit filling. Then apply 1,000 g thick whipped cream and cover with the last sponge cake sheet. Finish with 500 g of whipped cream and freeze for a minimum of 12 hours. Then remove from the frame and cut into 19 x 8 cm slices. Pipe the remaining whipped cream on top and decorate to your own preference.
Baking time: ca. 5-8 min
Baking temp.: ca. 220-240°C
Quantity: 14 pieces