Creamy Bricks - Vanilla Strawberry Almond
Ingredients
- 800 g Credi CR Cake Vanilla RSPO-SG 100%
- 280 g Eggs 35%
- 240 g Oil 30%
Crème Pâtissière :
- 200 g Crème Pâtissière Authentique
- 500 g Water
Fruit Filling:
- 500 g Bake stable fruit filling strawberry approx.
Victoria batter:
- 100 g Almond Shavings
- 200 g Sugar
Working method
- Mix all cake ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed. Coat the baking tray with butter or oil and spread the cake batter evenly in the tray
- The recipe is based on an aluminium baking tray measured 60 x 20 x 5 cm
- Mix the Crème Pâtissière. Pipe into stripes, alternating strawberry and crème pâtissière on top of the cake batter.
- Spread the almonds evenly over the cake. Then spread the sugar evenly
- Baking: Approx. 55 - 60 minutes at 180⁰C
- After cooling down cut the cake in desired size and shape
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings
