900 g Eggs
550 g Sugar
100 g Glucose
470 g Flour
85 g Corn starch
100 ml Full-fat milk
200 g Debic Dairy Butter Constant
3000 ml Debic Prima Blanca
240 g Sugar
Beat the eggs with the sugar and warm glucose (50°C) on the second speed until a ribbon forms.
Add the sifted flour and starch to the mixture and fold in.
Melt the Debic Butter in the warm milk (50°C) and add to the mixture.
Pour the mixture into baking rings and bake at 170°C for about 50 minutes.
Whip the Debic Prima Blanca with 80 grams of sugar per litre on the second speed until the desired structure has been achieved.
Assemble the Prima Fresa starting with a layer of Duchesse sponge at the bottom, followed by whipped Debic Prima Blanca and topped with fresh strawberries.
Decorate the top with fresh strawberries and macaroons. Garnish with a white chocolate ring.