|1.000||gr||Damco strawberry cream cake mix|
|10||gr||Damco cold binding agent|
|250||gr||Butter, at 25°C|
|250||gr||Whipping cream, unsweetened, at room temperature|
|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