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