Celebration

Celebration

A simple cake with the flavours of buttery cookies, strawberries, and vanilla, with crunchy base – it’s a proven treat loved by the little ones.

RecipePhoto

Used products and decorations

SUN
SUN
Code 331036
FEATHER WHITE
FEATHER WHITE
Code 331054
MOON
MOON
Code 331035
WHITE PEARLS
White Pearls
Code 096809
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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Recipe

VANILLA SPONGE CAKE
Ingredients:
2Eggs
140 gSugar
5 gConcentrated vanilla paste
100 gVegetable Oil
100 gMilk
170 gPlain flour
5 gBaking powder
Preparation:

Whisk the eggs with sugar until white foam is obtained. Add the oil, milk, vanilla paste, the flour and baking powder. Spread a thin layer on a baking tray lined with baking paper. Bake at 160 C for 18 minutes. After baking, cut out the desired shape.

CHOCOLATE CRUNCHY BOTTOM
Ingredients:
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
100 gButter
100 gBlanched Roasted Almond Paste 100% Barima Artisanal (code 6103)
150 gRoyal crispy flakes Barima Artisanal (code 332451)
Preparation:

Melt the chocolate and butter, add the almond paste and royal crispy flakes and mix. Form thin bottoms and leave it aside in the fridge refrigerate until solid.

STRAWBERRY JELLY
Ingredients:
250 gFresh strawberries
80 gSugar
4 gPectin
40 gSugar
5 gCitric acid
Preparation:

Warm up the strawberries with sugar (80 g) to 40°C. Add pectin with sugar (40 g). Keep it boiling for 5 minutes and then add the citric acid. Put the strawberry mass into rings lined with previously prepared vanilla sponge cake. Freeze.

BUTTER COOKIE CHOCOLATE MOUSSE
Ingredients:
165 gCream 32% fat
25 gGelatine
125 gWater
200 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
38 gConcentrated butter cookie paste
500 gWhipped cream 32% fat
Preparation:

Soak the gelatin in water. Bring to boil the cream, add dissolved gelatine and pour over the white. Add the butter cookie paste and mix. Gently combine with the whipped cream. Pour the part of the mousse into silicone mould, put one sponge cake with strawberry jelly inside, add another part of the mousse and another sponge cake with jelly. Fill up the mould with the remaining mousse and finally cover with the solidified crispy bottom. Freeze. Coat the frozen cake with white Velly Spray Barima Artisanal (code AP0379NE)

Decorations

To decorate, use Barbara Decor chocolate decorations:

Tagliatelle (code 335800)
Balls Moon (331035)
Balls Sun (331036)
Filigranes Feathers white (code 331054)
Pearls white, soft (code 096809).

scheme

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