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Whipped cream cake
A delicious combination of a sponge cake, crème Suisse, Frucaps straberry fruit filling and of course whipped cream. Suitable for every occasion!
ca. 220-240°C
5-8 min
14 pieces
Ingredients
Ingredients sponge cake:
1.000 gr
Damco moscovic
800 gr
Whole egg
50 gr
Water
25 gr
Lemon raspel
Ingredients crème Suisse:
200 gr
Damco custard powder top R
500 gr
Water
700 gr
Cream 35% fat
Other ingredients:
500 gr
Frucaps strawberry fruit filling
2.500 gr
Whipped cream
InstructionsPrintDownload PDF
Instructions for sponge cake:
- Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
- Pour the batter onto a baking tray lined with baking paper.
- Spread it out to form a nice rectangle that is approx. 1-2 cm thick, or use a baking tray.
Instructions for the Crème Suisse:
- Mix Damco custard powder Top R and water at the highest speed for 3 minutes, then fold in the whipped cream (make sure the whipped cream isn’t too stiff).
Putting it all together:
- Place a thin sheet of sponge cake in a 60 x 40 cm frame and place the Crème Suisse on top.
- Then add a sheet of sponge cake to that and then Frucaps strawberry fruit filling.
- Then apply 1,000 g thick whipped cream and cover with the last sponge cake sheet.
- Finish with 500 g of whipped cream and freeze for a minimum of 12 hours.
- Then remove from the frame and cut into 19 x 8 cm slices.
- Pipe the remaining whipped cream on top and decorate to your own preference.
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