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Strawberry Cake ingredients for 2 (24x 24 x 3 cm) baking pans

Ingredients A

• 17 pcs Egg yolks
• 3 pcs Egg whites
• 180gr Sugar
• 15gr Cake Emulsifier

Ingredients B

• 120gr Medium protein flour
• 30gr Powdered milk

Ingredients C

• 180gr Filma® Prestige Margarine (Butter Blend Margarine), melted

Ingredients D

• 2 gr Strawberry Pasta
• Pink food colouring, as per your needs

Cooking Instructions:

• Whisk ingredients A until it expands and thickens, add ingredients B and mix evenly.
• Add ingredients C, stir evenly.
• Weigh the dough for 100 gr each to be given the Strawberry Pasta and Pink Food Colouring next, stir evenly then pour onto the yellow dough.
• Stir slowly using the folding technique twice to create a pink marble motive, then pour the dough into the baking pan which has been previously smeared with shortening and based with the baking paper.
• Bake in the oven with 180^OC temperature for 25-30 minutes
• After the dough is completely cooked and cooled, you can smear it with the vla and stack it into 2 layers.
• Cut into 4 pieces.

Finishing:

• Puff pastry with 3mm thickness and cut into 25 x 30 cm, then punched with a roll docker or fork and smeared with egg then put a piece of strawberry cake in the center.
• Cut the left and right side into 8 lines and roll into braid.
• Smear with the whole egg evenly.
• Bake in the oven with 180^OC temperature for 25-30 minutes.

Basic Puff Pastry

Ingredients A

• 200gr High protein flour
• 50gr Medium protein flour
• 10gr Sugar
• 5gr Salt
• 10gr Powdered milk
• 20gr Powdered almond

Ingredients B

• 125cc Cold water
• 25gr FILMA® BOS (Butter Oil Substitute)

Ingredient C

• 125gr FILMA® Puff Pastry Shortening

Cooking Instructions:

• Mix the ingredients A and B until the dough is mixed evenly. Let it sit for 1 hour.
• Roll the dough into 2 cm thickness and square shape then put the ingredient C (FILMA® Puff Pastry Shortening) in the center of it then cover it neatly. Roll the dough into 1 cm thickness and let it sit for 10-15 minutes.
• Roll the dough with 1 cm thickness then do the single folding and let it sit for 10-15 minutes. Make 4 single folding. On the last single folding, let it sit for 30 minutes and cover the dough with plastic.
• Roll the dough into 3 mm thickness then cut into 25 x 30 cm sizes.