BRICK CAKE
COMPOSITION
- Cake
- Strawberry Jam
Quescrem Professional Fluffy Filling
CAKE
Mini mold: 19.5 cm long x 5 cm wide x 4.5 cm high
INGREDIENTS
ELABORATION
- 120g Butter
- 300g Icing sugar / Powdered sugar
- 100g Egg
- 20g Cocoa powder
- 240 g Buttermilk
- 300g Flour
- 5g Fleur de sel
- 5g Baking soda
- 34g White wine vinegar
- Oil-soluble red food coloring
- Combine the dry ingredients, then add the liquids.
- Finally, add the melted butter at 40°C.
- Spread onto a baking tray measuring 30 x 40 cm with 1 cm high sides.
- Bake at 160°C for 20 minutes, no fan.
- Cool and trim to fit the mold.
Strawberry jam
INGREDIENTS
ELABORATION
- 193 g Strawberry purée
- 30 g Lime juice
- 70 g Sugar
- 4 g Pectin NH
- Heat the purée and juice to 40°C.
- Add the sugar mixed with the pectin.
- Bring to a boil.
- Cool.
Quescrem Professional Fluffy Filling
- 72g Whole milk
- 70 g Sugar
- 8g Gelatin (hydrated in 40 g cold water)
- 395 g Quescrem Professional
- 450g Cream (35% fat)
- Heat the milk with the sugar and add the gelatin.
- Pour over the cheese and emulsify with the cream.
- Chill for 8 hours.
- Cooling.
