Recipe Name: RASPBERRY AND KIWI CAKE
      Materials:




    SPONGE CAKE
    12 Eggs
    Ovalette Pastry Additive 70 g
    300 g water
    400 g sugar
    560 g flavour
    Starch 40 g
    Baking Powder 16 g Ovalette
    100 g of cream patisserie powder Ovalette
    100 g whipped Hulala liquid whipped cream
    200 g of Ovalette Bitter compound chocolate
    100 g raspberry jelly Ovalette
    20 g of white jelly Ovalette
    100 g of frozen raspberries
    2 kiwi
      How to make:



    Add all the ingredients together and mix in a mixer for 2 minutes in medium and 3 minutes on fast stir. Oven heat: 160-180 degrees.CREAM PATISERIE; 100 g r OVALETTE cream patisserie powder, add 250-300 gr cold milk or water and stir until it becomes creamy. Place raspberries or kiwis between layers alongside whipped cream. Complete filling with patisserie. For frosting: Mix 100 gr Ovalette raspberry gelly with 5 gr of water and pour over the cake. Use white jelly and fruits to decorate.


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