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DeZaan Hero Image Of Crimson Red & Stellar Strawberry Shortcake
Part 1: Crimson Red Biscuit
  • 77g Granulated Sugar (1)
  • 113g Egg Yolks
  • 159g Egg Whites
  • 100g Granulated Sugar (2)
  • 51g deZaan Crimson Red Cocoa Powder (sifted)
  1. In a mixing bowl, add the egg yolks and sugar (1). Mix to ribbon stage.
  2. At the same time, whip egg whites and sugar (2) to medium/hard peaks.
  3. Fold in the sifted cocoa powder to egg yolk mixture in 3 stages.
  4. Fold in egg whites in 3 stages.
  5. Transfer to prepared sheet tray. Bake at 165ºC/329ºF for 6-8 minutes.
  6. Let cool and cut ¼ of the sponge out and break into rough pieces. Reserve ¾ of sponge for the assembly of cake.
  7. Dry in oven at 80ºC/176ºF until completely dry.
  8. Reserve these pieces in air-tight container for decoration.
Part 2: Strawberry Mint Compote
  • 200g Strawberries (diced)
  • 25g Green Apple (diced)
  • 90g Sugar
  • ½ Vanilla Bean
  • 5g Mint Leaves (fresh and roughly chopped)
  • 20g Water
  • 360g Strawberries (fresh and diced)
  1. Prepare strainer over a heat-proof container. Set aside until ready to use.
  2. In a pot, add all the ingredients excluding strawberries. Cook on low heat until all fruits are cooked through.
  3. Transfer to heat proof container and blend with an immersion blender.
  4. Once cooled, add in the diced strawberries and fold until combined.
  5. Reserve in the refrigerator until ready to use.
Part 3: Stellar Whipped Ganache
  • 404g Coconut Cream (1)
  • 100g Granulated Sugar
  • 3g Fresh Mint
  • 504g Coconut Cream (2)
  • 75g Blanched Almond Protein Powder
  • 56g deZaan Stellar Cocoa Butter
  • 6g Gelatin
  1. In a bowl, add the cocoa butter and protein powder. Set aside until ready to use.
  2. In a saucepan, add coconut cream (1), sugar, and mint. Bring to a simmer. Take off heat and cover, allow to infuse for 5 minutes.
  3. Blend with an immersion blender. Strain into a pot.
  4. Add back onto heat and bring to a soft boil.
  5. Pour over the cocoa butter and protein powder in 2-3 stages. Add gelatin and blend.
  6. Add coconut cream (2) to the mixture and blend with an immersion blender.
  7. Transfer to an air-tight container covering the top of the ganache with plastic film.
  8. Set in the refrigerator for 24hrs for best results.
  9. When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.

Note: Use immediately after whipping.

Part 4: Assembly
  1. Prepare a ring mold (15cm round or desired size) with a strip of acetate.
  2. Cut sponge to fit inside of ring mold (repeat to have 2 layers).
  3. Start by placing strawberry halves, lining the ring mold.
  4. Pipe the whipped ganache at the bottom edge of the mold and in between each strawberry, continuing all the way up to top edge of mold.
  5. With an off-set spatula, smooth the whipped ganache evenly to avoid any air pockets.
  6. Place sponge at the center.
  7. Generously fill compote into the center of the sponge.
  8. Add approx. 10g of chopped fresh strawberries.
  9. Pipe an even thin layer of whipped ganache. Repeat steps 6-8 once more.
  10. Finish with the whipped ganache to the top of the mold. Seal evenly.
  11. Freeze until set through. Unmold and allow it to come to temperature in the refrigerator.
  12. Decorate with fresh strawberries and dried cocoa sponge.


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