RECIPE

BACK-TO-SCHOOL CAKE

Ingredients:

• 450 g Vanilla sponge cake
• 450 g 3 Leches syrup Chantilly®

Filling:

• 30 g Top Cream® Vanilla Chantilly®
• 75 g Apricot jam
• 150 g Canned peaches

Frosting:

• 230 g Top Cream® Vanilla Chantilly®

Decoration:

• 85 g Ganashe® White Chocolate Chantilly®
• 6 g Ganashe® Dark Chocolate Chantilly®
• 105 g Top Cream® Vanilla Chantilly®

1,581 g Total                                                              

• Yellow food coloring
• Blue food coloring
• Red food coloring
• Green food coloring

Directions:

1. Split the vanilla sponge cake in half.
2. Moisturize the first layer of bread with 3 Leches Syrup Chantilly®.
3. Place a thin layer of Top Cream® Vanilla Chantilly® and chopped peaches in syrup.
4. Use a piping bag to drizzle apricot jam over the peaches.
5. Place the top layer of bread and moisten it with 3 Leches Syrup Chantilly®.
6. Cover and smooth the cake with Top Cream® Vanilla Chantilly®.
7. Create a mirror effect with Ganache® White Chocolate Chantilly® on the surface of the cake, leaving an approximate 2 cm margin.
8. Dye blue a little Ganashe® White Chocolate Chantilly® and mark thin lines across the entire surface of the cake.
9. With a bit of Chantilly® dyed in red, draw a vertical line crossing all the previous lines.
10. Use Ganashe® White Chocolate Chantilly® to create the design in the notebook.
11. Using Top Cream® Vanilla Chantilly® and a star-shaped piping tip, create a continuous border on the top.
12. Add a ruffled border at the bottom.
13. Finish by writing random numbers and letters on the side of the cake using cream painted in green.