Creamy Bricks - Vanilla Strawberry Almond


  • 800 g Credi CR Cake Vanilla RSPO-SG 100%
  • 280 g Eggs 35%
  • 240 g Oil 30%

Crème Pâtissière :

  • 200 g Crème Pâtissière Authentique
  • 500 g Water

Fruit Filling:

  • 500 g Bake stable fruit filling strawberry approx.

Victoria batter:

  • 100 g Almond Shavings
  • 200 g Sugar

Working method

  • Mix all cake ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed. Coat the baking tray with butter or oil and spread the cake batter evenly in the tray
  • The recipe is based on an aluminium baking tray measured 60 x 20 x 5 cm
  • Mix the Crème Pâtissière. Pipe into stripes, alternating strawberry and crème pâtissière on top of the cake batter.
  • Spread the almonds evenly over the cake. Then spread the sugar evenly
  • Baking: Approx. 55 - 60 minutes at 180⁰C
  • After cooling down cut the cake in desired size and shape
The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings