Strawberry and Cream Cake Mix Cameo
Strawberry and Cream Cake is Fresh and Creamy.
It's very easy prepare it and You don't use the oven.
All that you need is in the pack, you must to add only 50g of butter and 300ml of milk. In the pack there is the tin.
To make the Strawberry and Cream Cake you must prepare the cake base, the strawberry cream and milk cream. Then you assembly them.
The pack contains:
55 g milk cream mixture,
62 g strawberry cream mixture,
130 g cake base mixture.
- Cake Base: Assemble the tin and put it in a dish. Dissolve 50 g of butter on a low flame. Remove the butter from the flame, add the mixture for cake base and mix all very well. Put the mix in the tin on the dish and press with a spoon to obtain an uniform base. Put this in the fridge for 10 minutes.
- Milk Cream: Mix the content of the cream sachet into a large cup with 150 ml of cold milk and mix with an electric beater for 2 minutes and put it in the fridge.
- Strawberry Cream: The procedure is the same than Milk Cream.
- Assemble the Cake: Cover half of Base with half of strawberry cream and half of milk cream. Continue this process for the second layer, but reverse the cream flavor. Put the cake in fridge for 3 hours at least. After 3 hours remove the ring and store the cake in the fridge.
Prepared for cream sauce 55 g: sugar, dextrose, glucose syrup, modified starch, palm oil, palm fat, emulsifiers: lactic and acetic esters of mono- and diglycerides of fatty acids; gelatin, PANNA powder 3%, protein MILK, MILK powder, aromas.
Prepared for strawberry cream 62 g: sugar, dextrose, glucose syrup, palm oil, strawberry powder 7%, edible gelatin, protein MILK, modified starch, emulsifier: lactic acid esters of mono- and diglycerides of fatty acids; citric acid; Beet juice concentrate powder, aromas.
Prepared for the bottom cake 130 g: Wheat flour, sugar, palm oil, starch, dextrose, MILK powder, raising agents: ammonium hydrogen carbonate and sodium; BARLEY malt extract powder, aromas.
The product may contain traces of EGGS, NUTS, SOY.
|Age Appropriate and Flavors||N/A|