RecipeWe make difference SIB
Mixing ratio
Icing cream
Choco
- egg  268g
- sugar  178g
- wheat flour(cake)  117g
- cocoa powder  27g
- water  34g
- sunflower oil  34g
- butter  42g
Assemble
- Canned redcherries  
- Macaron  
Cooking process
Icing cream
- Whisk DB whipping cream with 8% of sugar
Choco
1. Warm egg and sugar
2. Add the sieved wheat flour and cocoa powder.
3. Add water and the melted butter , oil.
4. Spread on the sheet pan and bake at 190/160 degree for 15 min
Assemble
- - Place the square choco genoise
- Place cream cake on the top of the genoise
- Decoration with Macaron
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