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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:

  1. Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
  2. Pour the batter onto a baking tray lined with baking paper.
  3. 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:

  1. 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:

  1. Place a thin sheet of sponge cake in a 60 x 40 cm frame and place the Crème Suisse on top.
  2. Then add a sheet of sponge cake to that and then Frucaps strawberry fruit filling.
  3. Then apply 1,000 g thick whipped cream and cover with the last sponge cake sheet.
  4. Finish with 500 g of whipped cream and freeze for a minimum of 12 hours.
  5. Then remove from the frame and cut into 19 x 8 cm slices.
  6. Pipe the remaining whipped cream on top and decorate to your own preference.

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