Cooking Steps Directions
Ingredients
For the Pattern :
1 egg white
30 g sugar
40 flour
20 g butter, room temperature
food coloring
Sponge Cake :
4 eggs
1 teaspoon baking soda
100 g + 1 tablespoon of sugar
60 g flour
60 g melted butter
2-3 tablespoon cocoa
Cream Filling:
200 g white chocolate
250 g whipped cream
strawberries
White chocolate cream:
Melt the chocolate over steam. Heat up the whipped cream, but be careful not to boil, and then pour it over the melted chocolate. Mix it well, cover with aluminum foil and put it in the fridge for about 1 hour.
Pattern:
- In a bowl, mix egg white with flour, butter, and sugar and then add food coloring to the mixture
- Put this mixture into a pastry decoration bag, on which you made a small opening before.
- Prepare a baking tray, cover it with baking paper, put under the paper the pattern tray and then draw hearts, text or whatever pattern you might have. When you’re done, put all together into the freezer.
Sponge cake:
- Separate egg whites from egg yolks. Mix egg yolks with sugar. Add a bit of salt to the egg whites and mix it into a firm foam.
- Add melted butter to the egg yolks, flour, cocoa, a bit of baking soda and mix it well and when you’re done, take a wooden spoon and slowly mix the egg white foam into the egg yolk mix.
- Take the tray with the patterns out of the freezer, remove the pattern template under the decorations. Now you have to work fast. In as short time possible and with as fewer strokes you can manage, over the patterns with the sponge cake mixture.
- Bake the sponge cake base for 10 minutes at 200°C. Be careful so it doesn’t get too dry or it will crack while you wrap it later.
- When the sponge cake roll is done, move it to a piece of baking paper that you covered with powdered sugar before.
- Cover the sponge cake roll with the filling you prepared, put quarters of strawberries on it and the wrap it into a roll.
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