Learn from us: Recipes Choco Strawberry Nougat Spiral Cake

Choco Strawberry Nougat Spiral Cake

Ingredient A : 

• 12 pcs Egg Yolks
• 6 pcs Egg Whites
• 20 g Cake Emulsifier
• 180 g Granulated Sugar

Ingredient B : 

• 210 g Medium Protein Flour
• 50 g Cornstarch
• 40 g Milk Powder

Ingredient C : 

• 200 g Palmboom^® Cake Margarine (melted)
• 5 g Mocca Paste
• 3 g Chocolate Paste

Instructions :

1. Beat Ingredient A until thick and fluffy.
2. Add Ingredient B and mix evenly.
3. Then add Ingredient C and stir until well combined.
4. Pour the batter into a 60 x 40 cm baking tray lined with baking paper and greased with shortening.
5. Bake at 180°C for 10–15 minutes until cooked through.
6. Cut the cake into strips measuring 60 x 6 cm, then spread with Strawberry Jam and Butter Cream.
7. Roll the cake using a ring mold with a height of 8 cm and a width of 4 cm until neatly shaped.
8. Coat the outside and inside of the rolled cake with Butter Cream, then top with Nougat Peanuts.

Butter Cream Vanilla

• 300 g FILMA^® Baker’s Cream Fat 
• 100 g Liquid Sugar
• 80 g Sweetened Condensed Milk

Instructions : 

Beat FILMA^® Baker’s Cream Fat until fluffy, then add Liquid Sugar and Sweetened Condensed Milk.

Nougat Peanuts

• 100 g Granulated Sugar
• 125 g Roasted Peanuts (roughly chopped)
• 10 g Palmboom^® Cake Margarine

Instructions :

Cook Granulated Sugar until it becomes caramel. Add Palmboom^® Cake Margarine and stir until well combined. Add roasted peanuts and stir until evenly coated.