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Layer cake
Vary endlessly with these layer cakes!
220-240 °C
5-10 min
80 pieces
Ingredients
Sponge:
1.000 gr
Damco sponge cake mix extra fine
1.000 gr
Whole egg
Buttercream:
400 gr
Pomokrem
1.000 gr
Butter
Orange - caramel:
1.000 gr
Buttercream
200 gr
Frucaps orange fruit filling
1.000 gr
Buttercream
200 gr
Frucaps caramel filling
Forest fruits - chocolate:
1.000 gr
Buttercream
200 gr
Frucaps forest fruit filling
1.000 gr
Buttercream
200 gr
Chocuise souplesse light
Poached pear - cinnamon:
1.000 gr
Buttercream
200 gr
Frucaps poached pear filling
1.000 gr
Buttercream
10 gr
Cinnamon
InstructionsPrintDownload PDF
Sponge:
- Mix Damco sponge cake mix extra fine with the egg for 10 minutes at maximum speed.
- Line a baking tray and pour the batter in a neat rectangle, about 1-2 cm thick.
Butter cream:
- Beat the butter with a butterfly whisk until unctuous.
- Replace the butterfly whisk with the beater and beat the cream in 20 minutes on the 3rd speed until light and airy.
- Add the Pomokrem.
- When well mixed, stop the machine.
Preparation:
- Place a thin layer of biscuit in a 60/40 frame and top it with the flavoured cream.
- Place another layer of biscuit on top of the cream and apply the other flavoured cream on top of the biscuit layer.
- Cover with the last layer of biscuit.
- Apply a last smooth layer of cream and place in freezer for at least 6 hours.
- Then, cover with marzipan and cut into 10x3 cm pieces.
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