Recipe11-Strawberry Shortcake Cup

Strawberry Shortcake Cup

Sponge

g
Egg Yolk330
Sugar40
Invert Sugar
15
Honey50
Water70
PROBEST 3330
PALFFY 780LTU40
Cake Flour200
Egg White440
Sugar180

Process

  1. Mix the egg yolk and sugar, whip until fluffy.
  2. Pour the invert sugar, honey, water, PROBEST 33 and melted PALFFY 780LTU into the egg mixture.
  3. Mix with cake flour.
  4. Whip the egg white and sugar to make the meringue, fold in the egg yolk mixture.
  5. Mix well and pour into the baking tray to bake at 170 °C for 20 minutes.
  6. Allow to cool down on the rack.

Chantilly Cream

g
ACE 200500
Sugar50

Process

  1. Whip the ACE 200 with sugar until soft peaks form.

Topping

g
Fresh Strawberry (8nos)80

Assemble

  1. Use a 5cm round shape cutter to cut the sponge and put one sponge in the cup.
  2. Cut thin sliced strawberry and stick on the sides of the cup. Dice the rest of the strawberries.
  3. Pipe the cream into the cup, put the diced strawerries and pipe the cream to cover the diced strawberries.
  4. Put the second sponge in the cup. Pipe the cream on top of the sponge.
  5. Put strawberries on top for decoration. Ready to serve.

Products Used for This Recipe

PROBEST 33
PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
PALFFY780LTU
PALFFY780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
ACE 200
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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