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Whipped cream gateau
A delicious cake with crème Suisse, Frucaps strawberry fruit filling and fresh fruit!
ca. 180°C
ca. 20 min
4 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:
3.000 gr
Whipped cream, thickly beaten
500 gr
Frucaps strawberry fruit filling
InstructionsPrintDownload PDF
Instructions for the sponge cake:
- Mix Damco moscovic, whole egg, water and Lemon raspel at the highest speed for 10 minutes.
- Then fill the greased cake tins or baking trays.
Tip: For a more regular structure, mix the batter on the lowest setting for 1-2 minutes after mixing.
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:
- Cut the cooled sponge cakes into 3 equal pieces.
- Pipe buttons of thick whipped cream at the edges, use the Crème Suisse for the middle and cover with the 2nd sponge cake.
- Pipe buttons of thick whipped cream at the edges of the 2nd cake layer and use Frucaps strawberry fruit filling for the middle.
- Finally, cover with the last sponge cake layer.
- On the top sponge layer, pipe thick whipped cream around the edge again and finish the middle with fresh fruit.
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