Recipe: Strawberry Short Cake

19 Jan 2018

Bakery
Patisserie

Ingredients

Sponge

  • 1000 g of Tegral Sponge* (Sponge mix) 
  • 750 g of Eggs 
  • 100 g of Water

Decoration

  • Q.S. Chantypak* (Non-dairy cream)
  • Q.S. Strawberries

Working Method

Sponge

  • Mix together all ingredients for 5 min.
  • At full speed with the whisk.
  • Reduce to medium speed for 1 min.
  • Put in the desired moulds (230 g) and bake at 180°C in a deck oven during approximately 25 min., depending on size of mould.
  • Slice the baked sponge into three layers, soak with sugar syrup (50/50) and fill with alternatively whipped Chantypak and chopped strawberries.

Decoration

  1. Base-ice and garnish the cake with whipped Chantypak.
  2. Use some fresh strawberries to decorate.