INGREDIENT LIST
Store temperature: (2-10°C)
Shelf days: 5 days
- Put all ingredients in a mixing machine (except cooking oil)
- Mix for 1 minute slow, then move to fast speed in 5 minutes move to slow speed in 1 minute, add oil
- Put powder in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Boiling all ingredients to rumble then turn off
- Let the mixture be cool
- Mix creamyvit with fresh milk then beat it until fluffy
- Add topping cream, whipping cream (beated) into the custard cream , mix well
- Cut cake into equal 8 slices
- Use pastry brush to spread wine all cake surface
- Put one by one: cake - hazelnut - cake - hazelnut- strawberry - cake- hazelnut - cake - cream cake
- Use chocolate to decorate on cake surface
Complexity level:
- Totel weight of recipe: 2162 gr
- Weight of per cake: 900 gr
- Quantity: 2 cakes
