Ingredients

Group Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Total Weight: 0.563
Group Sponge Filling
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.025
-
Total Weight: 0.025
Group Balsamic Vinegar Solution
Ingredient
KG
Weight (%)
Refined Sugar
0.366
-
Balsamic Vinegar
0.046
-
Unsalted Butter
0.018
-
Black pepper (ground)
0.005
-
Ground cinnamon
0.006
-
Fresh strawberry
0.732
-
Total Weight: 1.172
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.163
-
Cold water
0.114
-
APITO STRAWBERRY PASTE
0.008
-
Total Weight: 0.286

Method

How to do it:

Sponge:
1. Combine Pettina Sponge Mix Complete, eggs, and water in a mixing bowl. Mix on low speed for 30 seconds.
2. Shift to high speed and mix for 5 minutes.
3. Mix on low speed for 1 minute.
4. Deposit in a jelly roll pan.
5. Bake at 180°C for 15-20 minutes.
6. Cool.
7. Cut the cake into 2. Spread Unifil Strawberry on the first half and cover it with the second half.
8. Cut into squares (15 pcs x 9 pcs).

Balsamic Vinegar Solution:
1. Combine balsamic vinegar, sugar, butter, ground black pepper, and ground cinnamon in a saucepan.
2. Bring to a boil until the amount of the solution is reduced.
3. Turn off the heat and add the sliced fresh strawberries. Let stand for 15 minutes.

Mousse:
1. Combine Whip Brite and cold water in a mixing bowl.
2. Mix on high speed for 5 minutes.
3. Fold in Apito Strawberry Paste.

Assembly:
1. Place 20g balsamic vinegar solution in a glass.
2. Put 6 sponge squares in the glass.
3. Pipe 13g mousse.
4. Decorate with fresh strawberries (approximately 11g).

Yield

22 glasses

Ingredients

Group Sponge
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Eggs
0.250
100
Water
0.063
25
Total Weight: 0.563
Group Sponge Filling
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.025
-
Total Weight: 0.025
Group Balsamic Vinegar Solution
Ingredient
KG
Weight (%)
Refined Sugar
0.366
-
Balsamic Vinegar
0.046
-
Unsalted Butter
0.018
-
Black pepper (ground)
0.005
-
Ground cinnamon
0.006
-
Fresh strawberry
0.732
-
Total Weight: 1.172
Group Mousse
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.163
-
Cold water
0.114
-
APITO STRAWBERRY PASTE
0.008
-
Total Weight: 0.286

Method

How to do it:

Sponge:
1. Combine Pettina Sponge Mix Complete, eggs, and water in a mixing bowl. Mix on low speed for 30 seconds.
2. Shift to high speed and mix for 5 minutes.
3. Mix on low speed for 1 minute.
4. Deposit in a jelly roll pan.
5. Bake at 180°C for 15-20 minutes.
6. Cool.
7. Cut the cake into 2. Spread Unifil Strawberry on the first half and cover it with the second half.
8. Cut into squares (15 pcs x 9 pcs).

Balsamic Vinegar Solution:
1. Combine balsamic vinegar, sugar, butter, ground black pepper, and ground cinnamon in a saucepan.
2. Bring to a boil until the amount of the solution is reduced.
3. Turn off the heat and add the sliced fresh strawberries. Let stand for 15 minutes.

Mousse:
1. Combine Whip Brite and cold water in a mixing bowl.
2. Mix on high speed for 5 minutes.
3. Fold in Apito Strawberry Paste.

Assembly:
1. Place 20g balsamic vinegar solution in a glass.
2. Put 6 sponge squares in the glass.
3. Pipe 13g mousse.
4. Decorate with fresh strawberries (approximately 11g).

Display Conditions

Display Conditions

Chilled

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Dessert

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.