Print Recipe

Strawberry-rose cake

Ingredients:
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



 

 

 

 

Instructions:
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

Ingredients

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