Ingredients
Method
Plain cake batter:
SPELT & HONEY 1.000 kg
Sugar 0.600 kg
Whole egg 0.400 kg
Baking powder 0.050 kg
Water 0.400 kg
Total weight 2.450 kg
Mixing time: 3 – 4 minutes
Swelling time: approx. 30 minutes
Baking temperature: 190° C
Baking time: 20 – 25 minutes
Cream cheese batter:
Cream fond 0.200 kg
Water, approx. 25° C 0.200 kg
Full fat cream cheese 1.000 kg
Total weight 1.400 kg
Beating time: 3 – 4 minutes (using a whisk)
Mix all the ingredients of the plain cake batter until smooth, then spread evenly on a baking tray laid out with baking paper and bake after approx. 30 minutes swelling time. For the cream cheese batter, mix the water with the cream fond and, using a whisk, beat with the full fat cream cheese. Spread the batter on the cooled base, top with strawberries as desired and wash with jelly glaze.
