|Ingredients sponge cake:|
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|
|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).
|500||gr||Frucaps strawberry fruit filling|
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