Print Recipe

Whipped cream cake

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 

Ingredients

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