Working method |
Method |
Mix all ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed |
Scale |
Approx. 90 gram (depending on the cup size) |
Baking |
Approx. 30–35 minutes at 180⁰C |
Mixing |
Mix the Crème au Beurre with Raspberry liquor until it becomes a fluffy crème |
Finishing |
After cooling down pipe a rosette of Raspberry crème on top |
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Extra information |
Remarks |
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings |