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
Group C
Ingredient
KG
0.200
Whipping Cream
0.100
Total Weight: 0.300
Group D
Ingredient
KG
0.200
Total Weight: 0.200
  1. Beat all ingredients (A1) on medium speed for 3mins.
  2. Pour ingredient (A2) into the batter and beat on medium speed for 1min.
  3. Lined the baking tray with parchment paper and pour the batter into it.
  4. Bake the batter at 180°C for 20 - 30mins and set aside.
  5. Beat all ingredients (B1) on medium speed for 3mins.
  6. Fold and mix ingredient (B2) and set aside.
  7. Mix all ingredients (C) and double boil (bain marie) or heat up in the microwave for the chocolate ganache.
  8. Cling film a cake ring and place a cake board underneath the ring.
  9. Apply a layer of chocolate ganache about 5cm thick.
  10. 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.
  11. Finally, covered the chocolate sponge on top and decorate to your desire preference.