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Sustainable Strawberry Shortcake

INGREDIENTS LIST

Savor sweetness with a purpose in our Sustainable Strawberry Shortcake!


Baked with the rich, golden texture of Tegral Satin Moist Golden Cake, layered with vibrant Vivafil Strawberry, and topped with smooth, plant-based Ambiante and a luscious coating of Carat Coverlux White RSPO, this cake is as kind to the planet as it is to your palate.


Crafted using responsibly sourced ingredients from Puratos, it’s a dessert that celebrates both flavor and sustainability—because doing good should taste this good.

PREPARATION

Cake Base:

• Fitted with a paddle attachment, Combine all ingredients in a mixing bowl then mix until well incorporated.

• Transfer in an 8x3 pan with lined parchment paper.

• Bake at 180°C For 50 mins or until a skewer inserted comes out clean.

 

Vanilla Chantilly Cream:

Whip the two Ingredients together until it reaches medium peaks

 

Pink Chocolate Glaze

•Heat milk and glucose. Pour over the chocolate.

•Mix gelatin, Titanium Dioxide and Magnifier  Neutre a blend until smooth.

•Melt and divide the glaze into two. Color the half portion with purple colorant.

•Let it set at room temperature for 24 hours.

•Heat the glaze to 35C then pour onto the frozen mousse then dredge the bottom with desiccated coconut. Transfer on top of the tart.

 

TO ASSEMBLE:

• Cut the vanilla Sponge cake into three layers. Spread the strawberry filling and the Vanilla Chantilly cream on each layer.

• Frost and cover the cake with the same whipping cream.

• Decorate with a tear-drop piping on top of the cake. Garnish with fresh strawberries. 

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