1pc 15cm round sponge cake
10 pcs large strawberries
300g DLA White Rolled Fondant Dough

SYRUP:
15g granulated sugar
30g water

BUTTER CREAM:
160g egg white
160g granulated sugar
400g unsalted butter
1 tbsp black cocoa powder

PREPARATION:
bring the butter to room temperature to
soften it

1. Make the syrup. Put the granulated sugar
and water in a heat-resistant container and
heat in the microwave until the granulated
sugar dissolves.

2. Make the buttercream. Put the egg
whites and granulated sugar in a bowl and
mix over a hot water bath. When the egg
whites have warmed to 50°C, remove from
the water bath and whisk until cooled. Add
softly kneaded butter in 3 batches and mix.
Set aside 100g for decoration and mix with
black cocoa powder.

3. Slice the sponge cake into 2 pieces and
apply the syrup from step 1 to one of the
slices. Apply butter cream, cut half of the
strawberries thinly and put them inside the
cake and cover with the other slice of
sponge cake. Coat the entire cake with
buttercream. Chill in a refrigerator for 30
minutes.

4. Roll out the DLA White Rolled Fondant
Dough thinly and wrap the cake.

5. Squeeze the remaining butter cream and
top with strawberries.

6. Fill a pastry bag with the buttercream
mixture with black powder and draw at the
edge of the cake and the strawberries.
Draw lines to make it look flat.
Recipe makes a 1 pc 15cm cake