Strawberry Cream Cake

puratos, recipe, confectionary, confenctionery, strawberry, cream cake, cremyco, custard cream, aristo, croissant, hotfil

Puratos ingredients

All ingredients

:: Cake ::
Egg yolk 300g
Cremyco 100g
Aristo croissant 200g
Cake flour 200g
Spido baking powder 3g
Water 300g
Egg white 300g
Spido cream of tartar 4g
Sugar 200g
Cake weight 1607g
:: Decoration ::
Cremyco 50g
Aristo croissant(melted) 100g
Puratos Hotfil strawberry 200g
Milk 200g
Decoration weight 550g
Total weight 2157g

Recipe

Cake making method:

  1. Mix the egg yolk and the water evenly (keep the temperature between 30℃-40℃). 
  2. Sieve the cake flour, Cremyco and baking powder, and then mix them into above mixture.
  3. Keep mixing until the paste smoothly, final add the melted Aristo and mix thoroughly.
  4. Stir the egg white, sugar and cream of tartar until 70 percent whipped, and then put them into above mixture by several times.
  5. Baking temperature: top at 180℃, bottom at 140℃.      

* Please try other flavour of Puratos Hotfil: Kiwi, Lemon, Orange, Hami melon.

Decoration (Strawberry cream) making method:

  1. Mix Cremyco and milk evenly at high speed, rest for 10 minutes and let them absorb water sufficiently, then stir them at high speed until the paste becomes smooth.
  2. Boil Aristo until it melted, then put it into above mixture by several times and stir them evenly at high speed.
  3. Put Hotfil strawberry into above mixture by several times and mix evenly. (Ready for use)

Shaping:

  • Cut the pastry into four pieces and brush with strawberry cream between each layer, fianl we will brush some strawberry glaze (100g Hotfil strawberry and 35g water boil together) on the surface and make the decoration.