RECIPES

STRAWBERRY SHORTCAKE

INGREDIENTS

GENOISE SPONGE

110g

Prima Top Flour

110g

Egg Yolk

175g

Eggs

170g

Sugar

55g

Unsalted Butter (melted)

 

CHANTILLY CREAM 

1 litre

Whipping Cream

100g

Sugar

100g

Mascarpone Cheese

PROCEDURE

GENOISE SPONGE

  1. Combine egg yolks, eggs and sugar in a mixing bowl. Whisk at high speed for 15 minutes.
  2. Lightly fold in the flour, followed by melted butter until fully incorporated.
  3. Pour the mix into a 20cm round cake tin.
  4. Bake for 25 minutes at 180°C.

 

CHANTILLY CREAM

  1. Combine cream, sugar and mascarpone cheese in a mixing bowl and whisk at medium speed for 3 minutes.
  2. Increase to high speed and continue to whisk until light and smooth.

 

CAKE ASSEMBLY

  1. Horizontally slice genoise sponge into 2 equal layers.
  2. Place one layer on a cake board, spread 1/3 of the Chantilly cream evenly on top of
    the sponge, arrange some strawberries on top of the cream and place second sponge layer over.
  3. Spread remaining cream over and around sides of the cake and level.
  4. Coat side of cake with ground almonds and decorate cake as desired.