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Champagne and strawberry cake


2 sponge cakes (light roulade)

Step I

1 kg cream (30%)
50 g sugar
500 g Lauretta strawberry filling
500 g Lauretta strawberry filling (for stripes)
10 g gelatine - soak the gelatine
100 ml water

Whisk the cream with the sugar. Gently blend 1/3 of the whipped cream with the Lauretta strawberry filling, stirring carefully to avoid lumps. Add the rest of the cream to the strawberry mixture and mix again.

Step II

1.5 kg cream (30%)
100 g sugar
750 g Lauretta champagne filling
15 g gelatine - soak the gelatine
140 ml water

Repeat the steps as in Step I.

Step III

800 g cream (30%)
90 g sugar
14 g gelatine - soak the gelatine
80 g water

Whisk the cream with the sugar and blend it with the soaked gelatine.


Recipe for a 40 x 60 cm baking tin

Put 500 g of the Lauretta strawberry filling (Step I) onto the sponge cake layer using a piping bag. Pipe the filling to form diagonal stripes, keeping a 3 cm distance between the stripes. Add the strawberry mixture (Step I) blended with gelatine (10 g gelatine and 100 g water) and cover with the other sponge cake (you can soak it beforehand). Repeat the same steps with the champagne frosting.

Decorate the cake with whipped cream (Step III) rosettes.

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