Shieve cake flour, cocoa powder, salt, baking soda
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Add to the butter micture
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Add cream liquid and a few drop of red color
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Pour into baking tray layered with grease oil baking paper
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Bake at 180C for about 16-20minutes Sugar syrup 1:2
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Cream filling : Beat well cream cheese and icing sugar until creamy. Combine whipped cream and mix carefully
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Almond nougatine: Make caramel by heat sugar and a little drop of water. Add slice almond, stir well. Remove from heat, transfer to baking paper/baking tray When it cold, chopped nicely
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Assembly: Slice sponge cake into 3 layers Brush with syrup Spread some of cream filling on top of first layer of sponge cake Repeat for the second and third layer Cover all around cake with the rest of cream cheese Decorate with nougatine and fresh strawberry
Bahan
250 gr Unsalted Butter400 gr Sugar Granulated6 pcs Eggs15 gr Cocoa Powder200 gr Cake Flour200 ml Cream UHT Liquid5 gr Salt4 gr Baking SodaRed color as necessaryFilling500 gr Cream cheese150 gr Icing sugar250 gr Whipped creamAlmond Nougatine250 gr Almond slice100 gr SugarWater as necessary