Strawberry haven
Sponge, Strawberry coulis, Strawberry mousse and Strawberry decorgel — a Dawn Foods recipe in 4 components. Uses Dawn Fond Cream Stabiliser 2.5 kg, Strawberry and Dawn Decorgel Mirror Glaze, Strawberry – 3 kg.
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- around 10 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Dawn Brownie mix | 263 l |
| Water | 70 g |
| Dawn Crème Cake Base | 357 g |
| Eggs | 125 g |
| Oil | 107 g |
| Water | 80 g |
Strawberry coulis
| Ingredient | Quantity |
|---|---|
| Dawn Strawberry fruit filling | 1000 g |
| Water | 100 g |
| Dawn Sanatine | 60 g |
| Sugar | 50 g |
Strawberry mousse
| Ingredient | Quantity |
|---|---|
| Dawn Fond Cream Stabiliser 2.5 kg, Strawberry | 200 g |
| Water | 200 g |
| Whipped cream | 1000 g |
Strawberry decorgel
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Mirror Glaze, Strawberry – 3 kg | 1000 g |
| Dawn Belnap | 250 g |
| Water | 250 g |
Method
- Sponge
Mix the Brownie mix with the water. Mix the Crème Cake Base with the remaining ingredients all together, then combine the 2 batters. Spread it out as a sheet and bake at 180°C for around 10 minutes.
- Strawberry coulis
Bring the water and sugar to the boil. Mix the Sanatine in well, then add it to the fruit filling. Fill up moulds and let it freeze.
- Strawberry mousse
Mix the water with the Fond, then add the cream in two stages.
- Strawberry decorgel
Boil up the water and Belnap, add to the Decorgel and mix well. Glaze your cake with it.
Assembly: fill the mousse into a silicone form. Place the frozen coulis in the middle and cover the top with the rest of the mousse. Close the form with the sponge and put it in the freezer. Once hard, remove the cake from the silicone and decorate it with the jelly.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.