RecipeWe make difference SIB
Strawberry Roll Cake
INGREDIENTS
Ingredients
Sponge
- egg yolk 33ea
- sugar A 300g
- corn syrup 100g
- hot water 200g
- egg white 33ea
- sugar B 500g
- cake flour 780g
- oil 375g
strawberry cream
- Compound cream DB Whipping 500g
- sugar 30g
- masmarpone 150g
- Cream Patissier 120g
- Whole strawberry preserve 120g
Montage
- Sponge 1ea
- syrup desired
- whole strawberry preserve 200g
- strawberry cream desired
- strawberry desired
syrup
- water 500g
- sugar 500g
HOW TO MAKE
Method
Sponge
- Whip egg yolks and sugar A, corn syrup.
- Mix 1 with hot water.
- Make meringue with white and sugar B.
- Mix 1/3 meringue with 2.
- Mix 4 with the sifted cake flour.
- Mix the oil with a medium heat.
- Mix the remaining meringue in the batter.
- Divide 1,200 g each on an iron plate and bake at 210/150 degrees for 23 minutes.
strawberry cream
- whip the cream and sugar
- mix with mascarpone and cream patissier
- mix with whole strawberry preserved.
Montage
- Brushed syrup on the sheet.
- Spread 200g of whole strawberry preserve on the sheet.
- roll the cake and set in the fridge or chiller
- cut into 10 pieces.
- icing with strawberry cream.
syrup
- boil all ingredient
PRODUCTS
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