Preparation
Ingredients
STRAWBERRY MOUSSE
Lilly Neutral 100g
Water 100g
Whipping Cream 500g
Joypaste Strawberry 50g
SPONGE CAKE
Irca Genoise 500g
Egg 350g
Water 100g
Oil 50g
STRAWBERRY COMPOTE
Fresh Strawberry Cubes 250g
Fruttidor Strawberry 200g
Lilly Neutral 100g
Water 100g
Whipping Cream 500g
Joypaste Strawberry 50g
SPONGE CAKE
Irca Genoise 500g
Egg 350g
Water 100g
Oil 50g
STRAWBERRY COMPOTE
Fresh Strawberry Cubes 250g
Fruttidor Strawberry 200g
Recipe
Download pdf (4kB)STRAWBERRY MOUSSE
To make the mousse, whip the cream (soft whip). Mix, dissolved Lilly Neutral and warm water then add Joypaste Strawberry. Finally fold in with soft whip cream.
SPONGE CAKE
For the sponge, mix IRCA Genoise, water, and egg high speed for 5 minutes using wire attachment. Finally, fold oil, then spread mixture in a jelly roll cake pan. Bake 10-15 minutes at 180°C.
STRAWBERRY COMPOTE
Layer the cake with mousse, sponge, and Fruitidor Strawberry by using the Dobla Mooncake Cup. Mix fresh strawberry and Fruttidor Strawberry then use as topping filling.
