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Berries ShortCake

Posted By Essentials On November 25, 2022


  • Genoise

90G Egg White
90G Sugar
60G Egg Yolk
1G Salt
90G Cake Flour
30G Grape Seed Oil
30G Milk

  • Vanila Chantilly

100G Mascarpone
300G Debic Stand & Overrun
50G Trimoline
2G Vanilla Pod

  • Strawberry Syrup

50G Strawberry Puree
5G Lemon Puree
25G Sugar Syrup 1:1

  • Berries Gel

130G Strawberry Puree
20G Raspberry Puree
5G Lime Puree
20G Sugar
0.5G Agar-agar Powder
6G Gel Cream Powder
0.5G Vanilla Pod

  •  Almond Croustillant

10G Toasted Almond Paste
5G Melted Unsalted Butter
30G White Chocolate 35%
3G Cocoa Butter
0.5G Sea Salt Flakes
30G Feulleutine
2G Toasted Almond Nibs

  • Fresh Sweet Strawberry

2 Boxes


    1. Whip egg white and sugar into meringue until it reaches a soft peak.
    2. Fold in egg yolk, milk and salt.
    3. Fold in sifted cake flour.
    4. Add in oil and vanilla.
    5. Bake at 165C for approximately 36 – 30 minutes.
    6. Place the genoise upside-down after baking.
 Vanila Chantilly
    1. Mix all the ingredients well and whip it until it reaches a medium peak.
 Starwberry Syrup
    1. Mix all the ingredients well.
 Berries Gel
    1. Warm the puree with sugar and agar-agar powder to 65C.
    2. Switch off the heat, add in gel cream and vanilla pod.
    3. Keep in a chiller


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