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Mousse/Verine/Desert > Mousse

Whipping cream cake

Mixing ratio

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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