Vanilla Strawberry Bars


Vanilla Cream Cake
Tegral Satin Crème Cake 500
Eggs 175
Oil 175
Water 138
Vivafil 300 Vivafil Strawberry
Vanilla Cream Cake total 1288
Belcolade Blanc Ganache
Belcolade Blanc Selection 600
Chantypak 500
Unsalted butter 50
Belcolade Blanc Ganache total 1150

PROCEDURE: Vanilla Cream Cake
  • Mix all the ingredients except Vivafil Strawberry using paddle attachment at medium speed for 5 minutes.
  • Pour half of the batter into 12” x 16” x 2” pan with grease proof paper liner. Pipe the vivafil strawberry horizontally onto the batter before pouring the remaining vanilla batter to cover the filling. Bake for 20-25 minutes at 180°C. Let Cool and depan.
  • Pour melted Belcolade Blanc Ganache on top to coat the entire surface of the vanilla cream cake.
  • When completely set, pour White Magnifier to give a shiny effect on the cake.
  • Use melted Carat White Coins to make some chocolate decorations.

PROCEDURE: Belcolade Blanc Ganache
  • Heat the Chantypack in a saucepan until simmering.
  • Pour the warm cream into the stainless bowl with Belcolade Noir. Mix until well blended using wire whisk.
  • Lastly add cold butter into the ganache.