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Forest fruit cake
A delicious cake with forest fruit filling!
ca. 170°C
ca. 25 min
15 pieces
Ingredients
Ingredients Croûte dough:
1.100 g
Damco complete croûtepowder
480 g
Butter
120 g
Water
50 g
Lemon zest
Ingredients Cake:
2.750 g
Damco muffin/cupcakemix
1.000 g
Vegetable oil
750 g
Whole egg
500 g
Water
100 g
Lemon zest
Remaining ingredients:
Frucaps fruit filling forest fruit
Souplesse neutral
Blackberries
Blueberries
Damcosnow
Mint
InstructionsPrintDownload PDF
Instructions croûte dough:
- Mix Damco complete croûtepowder and butter, and add water and the Lemon zest. Mix until it is a smooth dough.
- Once it is mixed well, cool the dough for 12 hours.
Instructions cake:
- Mix the Damco muffin/cupcakemix with the oil.
- Add water, Lemon Zest and an egg and mix it for 2 min in 2nd gear.
Assembling:
- Put the baking pans on a baking tray that has been lined with paper.
- Grease the baking pans or use some Royal Steensma Bakingspray.
- Knead the cooled croûte dough and roll it out to a thickness of 2-3mm and put it on the bottom of the baking pans.
- Put the cake batter in a piping bag and fill up the baking pans with about 2 cm of cake batter.
- Use a piping bag to add drops of Frucaps Forest fruit filling to the batter and bake.
Decorations:
- Let the cake cool down completely.
- Heat up the Souplesse neutral for a short period of time.
- Make sure it is still on the thicker side (not to warm, not to smooth).
- Use an icing knife to add a layer of the Souplesse neutral on the cake.
- Press the blueberries and blackberries in the Souplesse while it's still soft.
- Use some mint and Damcosnow as the final decoration.
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