Group A1
Ingredient
KG
0.500
Eggs
0.500
0.050
Water
0.080
0.015
Total Weight: 1.145
Group A2
Ingredient
KG
Oil
0.200
Total Weight: 0.200
Group B1
Ingredient
KG
0.100
Water
0.250
0.080
Total Weight: 0.430
Group B2
Ingredient
KG
Whipped cream
0.200
Total Weight: 0.200
Total Weight: 0.300
Total Weight: 0.200
- Beat all ingredients (A1) on medium speed for 3mins.
- Pour ingredient (A2) into the batter and beat on medium speed for 1min.
- Lined the baking tray with parchment paper and pour the batter into it.
- Bake the batter at 180°C for 20 - 30mins and set aside.
- Beat all ingredients (B1) on medium speed for 3mins.
- Fold and mix ingredient (B2) and set aside.
- Mix all ingredients (C) and double boil (bain marie) or heat up in the microwave for the chocolate ganache.
- Cling film a cake ring and place a cake board underneath the ring.
- Apply a layer of chocolate ganache about 5cm thick.
- Lay the chocolate sponge on top of the ganache and apply a layer of strawberry filling in a circular way in the strawberry custard cream.
- Finally, covered the chocolate sponge on top and decorate to your desire preference.
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