Our recipes
Cream and strawberry cake
Ingredients
2 sponge cakes (light roulade)
Step I
1 kg cream (30%)
50 g sugar
500 g Lauretta strawberry filling
500 g Lauretta strawberry filling (for stripes)
10 g gelatine - soak the gelatine
100 ml water
Whisk the cream with the sugar. Gently blend 1/3 of the whipped cream with the Lauretta strawberry filling, stirring carefully to avoid lumps. Add the rest of the cream to the strawberry mixture and mix again.
Step II
1.5 kg cream (30%)
100 g sugar
750 g Lauretta cream filling
15 g gelatine - soak the gelatine
140 ml water
Repeat the steps as in Step I.
Step III
800 g cream (30%)
90 g sugar
14 g gelatine - soak the gelatine
80 g water
Whisk the cream with the sugar and blend it with the soaked gelatine.
Our procucts used in this recipe:
Preparation
Recipe for a 40 x 60 cm baking tin
Put 500 g of the Lauretta strawberry filling (Step I) onto the sponge cake layer using a piping bag. Pipe the filling to form diagonal stripes, keeping a 3 cm distance between the stripes. Add the strawberry mixture (Step I) blended with gelatine (10 g gelatine and 100 g water) and cover with the other sponge cake (you can soak it beforehand). Repeat the same steps with the cream frosting.
Decorate the cake with whipped cream (Step III) rosettes.
Design:
Code:
