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Plate Cake Strawberry & Whipped Cream

Ingredients

  • 10000 g - 100% Flour
  • 4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen)
  • 800 g -8% Fresh Yeast
  • 200 g - 2% Salt
  • 4700 g - 47% Water approx.

Filling:

  • 4200 g -100% Creme Patissier

Whipped cream:

  • Whipped Cream (sweetened) Variable%

Decoration:

  • Chocolate shavings Variable%
  • Fresh Strawberries Variable%
  • Grated Orange Peel Variable%

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 25ºC.
  • Dough proof: Approx. 20 minutes
  • Roll the dough out into a slice of 3 mm thickness. Apply thin layer on a baking sheet of 60 x 80 cm. Prick the dough slice and add on a layer of creme patissier (approx. 700 grams)
  • Final proof: Approx. 30 minutes
  • Baking: Approx. 30 minutes at 210-220ºC
  • Mix the whipped cream, mix some grated orange peel into it. Spread the cream on the plate cake. Put the strawberries on top and sprinkle with chocolate shavings. Cut pieces as desired