① Whole Egg 300 gr
① Refined Sugar 60 gr
① Cake Flour 100 gr
① KANEKA Foaming Paste^® GM 10 gr
② KANEKA^® Margarine 25 G 3 50 gr

① KANEKA Whipping Cream™ RT Z GM 100 gr
② KANEKA Filling^® Coconut Chunk FL GM 200 gr

KANEKA Whipping Cream™ RT Z GM
Fresh Strawberry

1. Mixing no. ① ingredients for 10 minutes at medium speed.
2. Melted no. ② at 30℃ temperature.
3. Add melted margarine into the dough mixture and mix for 1 minute at low speed.
4. Pour the dough into the mold with size 30 cm x 30 cm x 4 cm for each weight 500 gr.
5. Bake in the oven for 13 minutes with lower temperature 200℃ and upper temperature 190℃.

1. Mixing no. ① for 5 minutes at medium speed.
2. Add no. ② and mix for 1 minute at low speed.

1. Spread the 300 gr of diplomat cream on the cake dough.
2. Gently roll the cake.
3. Chill in a freezer for about 2 hours.
4. Slice the cake into 3 cm widths.
5. Garnish with whipping cream and fresh strawberries.