These Bakbel products were used:

Fruit Filling Classic and Deluxe
Red cherry

 

• Rich in selected fruit
• Whole pieces of fruit
• Ready-to-use, can be used cold or baked
• Naturally shiny
• Natural flavour
• Natural colour
• Easy to mix with cream, mousses...
• Freeze/Thaw stable
• Bake Stable

Daisy

Ingredients (for 5 cakes of Ø 15 cm each)

Genoise sponge
400 g egg
  80 g egg yolk
300 g sugar
  40 g glucose
260 g flour
  90 g milk
  60 g clarified butter

Instructions:
1. Whip egg, egg yolk, sugar and glucose together for about 15 min.
2. Slowly add milk, butter at about 40°C, then sift fl our and mix gently.
3. Bake at 170°C for about 25 min.

 

  1kg BAKBEL FRUIT FILLING CLASSIC RED CHERRY

 Mousse white cheese
  85 g egg yolk
130 g sugar
  45 g water
400 g white creamy cheese
  12 g gelatin
400 g whipped fresh cream

Instructions:
1. Make a pate a bombe with egg yolk, sugar and water.
2. Add soaked gelatine and cream cheese into (1) and mix well.
3. Mix carefully (1) with whipped fresh cream

Italian meringue
400 g egg white
600 g sugar
200 g water

Instructions:
1. Cook water and sugar at 121°C.
2. Pour (1) into whipped egg white.
3. Pipe nice tears on top of the cake and burn with blow torch softly.