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Strawberry-rose cake
A lovely rose water infused pound cake, topped with our Chocuise souplesse strawberry!
180°C, turn down to 130°C
50-55 min
4 pieces
Ingredients
1.000 gr
Damco strawberry cream cake mix
10 gr
Damco cold binding agent
5 gr
Salt
500 gr
Whole egg
250 gr
Butter, at 25°C
250 gr
Whipping ceam, unsweetened, at room temperature
400 gr
Fruitease strawberry
150 gr
Rose Water
150 gr
Sugar
InstructionsPrintDownload PDF
- Mix Damco strawberry cream cake mix and Damco cold binding agent.
- Add eggs and salt and mix until a smooth batter has formed.
- Add butter and cream and mix for 1 minute until smooth. Add Fruitease strawberries to batter and fill lined cake tins with 500 gr of the mixture.
- Place cakes into hot oven and turn oven down to 130°C. After 20 minutes, carefully cut lines with a knife which was dipped in oil.
- Cook the rose water and sugar to a syrup and, using a brush, cover the cakes with the syrup while hot.
- Once cooled, cover cake with Chocuise souplesse strawberry and decorate.
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