Learn from us: Recipes

Ingredients

Sponge Cake:

• 200 g Whole eggs
• 65 g Sugar
• 10 g Cake emulsifier
• 1 g Salt
• 1 g Vanilla essence
• 65 g Medium protein flour
• 10 g Milk powder
• 5 g Cornstarch
• 1 g Baking powder
• 70 g FILMA^® Prestige (Butter Blend Margarine)

Filling:

• 150 g FILMA^® Prestige (Butter Blend Margarine)
• 70 g Liquid sugar
• 80 g Sweetened condensed creamer
• 100 g Custard powder
• 200 g Cold water
• 150 g Blueberry jam

Topping Craquelin:

• 100 g FILMA^® Prestige (Butter Blend Margarine)
• 90 g Sugar
• 110 g Medium protein flour

Choux Love:

• 100 g FILMA^® Prestige (Butter Blend Margarine)
• 260 g Water
• 10 g Sugar
• 4 g Salt
• 170 g Medium protein flour
• 220 g Whole eggs

Buttercream:

• 400 g FILMA^® Baker’s Cream Fat
• 100 g FILMA^® Prestige (Butter Blend Margarine)
• 250 g Icing sugar
• 100 g Sweetened condensed creamer
• 8.5 g Red food colouring

How to make

Sponge Cake:

• Melt FILMA^® Prestige (Butter Blend Margarine), set aside.
• Mix whole eggs, sugar, cake emulsifier, vanilla essence, and salt at high speed for 2 minutes until the batter becomes thick (soft peak).
• Combine medium protein flour, cornstarch, milk powder, and baking powder in one bowl.
• Gradually add the dry ingredients into the wet mixture until fully incorporated.
• Add a small portion of batter into the melted FILMA^® Prestige (Butter Blend Margarine) and mix well. Gently warm the cooler mixture by stirring in a little of the warm mixture until both reach a similar temperature.
• Pour the margarine mixture back into the main batter and mix until evenly combined.
• Prepare a round cake pan (18 x 7 cm). Grease with FILMA^® Baker’s Cream Fat, dust with flour, or line with baking paper.
• Pour the batter into the pan.
• Bake at 175°C for 40 minutes.

Filling:

• Mix FILMA^® Prestige (Butter Blend Margarine), liquid sugar, and sweetened condensed creamer until fluffy and forms a buttercream. Mix at medium speed for 5 minutes.
• Mix custard powder with cold water until thick and smooth. Mix at medium speed for 5 minutes.
• Combine the buttercream with the custard, mix until smooth, then set aside.

Craquelin Topping:

• Beat FILMA^® Prestige (Butter Blend Margarine) and sugar until light and thick.
• Add medium protein flour and mix for 1 minute until well combined.
• Add red food colouring and mix again until evenly combined.
• Rest the craquelin dough in the refrigerator for 30 minutes.
• After 30 minutes, roll out to 3 mm thickness using a dough sheeter, then cut into Love shapes using a ring cutter.

Choux Love:

• Cook FILMA^® Prestige (Butter Blend Margarine), water, sugar, and salt until boiling.
• Add medium protein flour, reduce the heat, and stir until the dough becomes smooth.
• Transfer the dough to a mixer and mix at medium speed.
• Slowly add whole eggs until the dough becomes smooth.
• Transfer the dough into a piping bag.
• Prepare a baking tray, then pipe into Love shapes (3–4 cm).
• Place craquelin topping on top (slightly larger than the choux).
• Bake at 190°C (top and bottom heat) for 35–40 minutes.

Buttercream:

• Beat FILMA^® Baker’s Cream Fat, FILMA^® Prestige (Butter Blend Margarine), icing sugar, and sweetened condensed creamer at medium speed until smooth and fluffy.
• Add red food colouring, then continue mixing until evenly combined.
• Transfer the buttercream into a piping bag and set aside.

To finish:

• Slice the cake into 3 layers.
• Place the sponge cake on a cake turner (to help with decorating). Spread blueberry jam evenly on top, then spread filling cream over the jam.
• Stack another sponge layer, then repeat spreading blueberry jam and filling cream on top.
• Repeat until you have four to five layers.
• Chill the cake in the refrigerator to stabilise and firm up the texture.
• Trim the sides neatly using a knife.
• Cover the entire cake with buttercream.
• Chill again until the buttercream becomes firmer and more stable.
• Decorate with Choux Love, then add fruits and edible flowers for garnish.
• Sprinkle with gold or silver powder.