5 Apr 2019
Ingredients
Cream Cake
- 1000 g of Tegral Satin Cream Cake Belgian Chocolate* OR
Tegral Satin Cream Cake* - 350 g of Whole eggs
- 300 g of Mimetic Incorporation*
- 225 g of Water
Crumble for Vanilla Cream Cake
- 200 g of Mimetic Incorporation*
- 160 g of Sugar
- 400 g of Flour
- 1 pc of Vanilla pod
Crumble for Bel. Choc. Cream Cake
- 200 g of Mimetic Incorporation*
- 160 g of Sugar
- 360 g of Flour
- 40 g of Belcolade Dutch Cocoa powder*
- 200 g of Walnut
*Puratos product
Working Method
Cream Cake
- Soften the Mimetic Incorporation*.
- Put all ingredients together and mix with a spatula for 2 min. at slow speed.
- Mix for another 2 min. at medium speed until a homogeneous batter is obtained.
Crumble for Vanilla Cream Cake
- Mix flour, sugar and seeds from vanilla pod in the mixer with the paddle.
- Pour on the melted Mimetic Incorporation*.
- Let the crumble cool down on a sheet in the fridge.
Crumble for Bel. Choc. Cream Cake
- Mix flour, sugar and Belcolade Dutch Cocoa powder* in the mixer with the paddle.
- Pour on the melted Mimetic Incorporation*.
- Mix in chopped walnuts.
- Let the crumble cool down on a sheet in the fridge.
Composition & Decoration
- Pipe into a long mould a layer of the Tegral Satin Cream Cake.
- Fill with Puratos Vivafil Raspberry or Puratos Cremfil Silk in the middle.
- Bake for 25-40 min. at 180-200 °C, depending on the size.
- Decorate with fresh fruit or walnuts.
- Serve in small cubical portions.
